Serves 4

• 1 Seminole Squash
• 2 Tbsp Olive Oil
• 1 Tbsp Maple Syrup
• 6-10 Sage Leaves
• ¼ cup Almonds
• Salt & Pepper

Peel squash and cut into cubes.

Preheat the oven to 425 degrees. In a large bowl, toss the squash with the olive oil, maple syrup and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.

Roughly chop almonds and spread out on a small baking sheet. Roast in the oven until they begin to smell nutty. Plate roasted squash on a serving dish and top with toasted almonds.