You might want to double the recipe--it will quickly become a fall favorite! Try chopping the leftover squash and adding to a fall radicchio salad--Yum!
2 lbs. delicata, butternut or acorn squash
3 Tbsp. vegetable oil
1 ½ Tbsp. NOBULL Carrot Ginger Scratch Starter Concentrate
3 Tbsp. brown sugar
Preheat oven to 425˚.Cut squash (unpeeled) into 1-inch rounds, removing seeds. Place in a medium size bowl. Mix remaining ingredients together. Toss squash in oil mixture. Place squash on a parchment lined sheet tray. Roast, flipping once, until tender, browned and caramelized, 30-40 minutes.