Maple Rosemary Glazed Squash

Preheat the oven to 400° F. Cut the ends off of the delicata squashes and then cut them in half lengthwise. Scoop out the seeds. Cut each half into ½ inch slices. Place the slices on the baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and 1 tsp cinnamon, and toss to coat. Spread out in an even layer and then roast until golden brown and soft, about 40 minutes. Flip the pieces over at the halfway point. While squash is roasting make the rosemary granola. Using a medium sized saucepan combine the butter, the rosemary, and some salt and pepper. Bring to medium heat and then add pumpkin seeds, remaining 1 tsp. cinnamon, and flaxseeds in the sauté pan and stir until a toasty aroma develops and the pumpkin seeds begin to pop, about 5 minutes. Add in the oats and 2 tbsp. maple syrup, keeping the pan over medium heat, stirring constantly for another 2 minutes. Then, turn off the heat and transfer the granola to a plate to cool and crisp up.

Rinse and wipe out the pan and return it to medium heat. Pour in the remaining 1/3 cup of maple syrup, the chillies flakes, and a few grinds of black pepper. Let it come to a boil, and then lightly simmer this mixture for about 3 minutes, or until slightly thickened. Take it off the heat. To serve, spread the cheese out on the base of your serving plate/platter. Arrange the warm roasted delicata squash on top of the soft cheese. Drizzle the squash with the spiced maple syrup. Sprinkle the rosemary granola, and top with fresh pomegranate seeds. Serve with a sliced lemon wedge on the side. Enjoy!