Squash With Parmesan & Walnuts

• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1 1/2 pounds Delicata squash, cut in half lengthwise, cored, then cut into 1/2 inch moons
• 1/2 teaspoon kosher salt
• 2 tablespoons walnuts, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons parsley, chopped

1. Preheat over to 400u0b0F.
2. In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium-sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping halfway, until squash is soft and nicely browned.
3. In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
4. Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.

olive oil, maple syrup, moons, kosher salt, walnuts, parmesan cheese, parsley

Taken from food52.com/recipes/63171-squash-with-parmesan-walnuts (may not work)