- Melt the butter, and add the rest of the ingredients. If you keep your syrup refrigerated, then warm that up a bit as well, so that it will blend together.
- Wash and peel the squash, and cut into about 1 & ½ inch rings. Use a knife, or the tip of a spoon to remove the seeds
- Arrange the rings in a single layer on a heavy baking sheet, lined with parchment paper. The parchment is a good idea for this recipe, because the glaze is going to end up kind of almost candied, as that would be no fun at all to try and scrub off later.
- Drizzle the rings with olive oil and kind of move them around the sheet, turning over, to get the cut sides oiled. Sprinkle with some kosher salt and fresh pepper.
- Roast at 350º for 20 minutes. It should be just starting get a little soft, but if it is not, then put it back in the oven for another 5 minutes, or until it is.
- Once the squash slices are beginning to soften, start basting them with the glaze. It won’t seem to stick at first, but that is ok.
- Every 5 minutes, take the pan out of the oven, and gently turn each ring [tongs work well], and baste the side that was down with the maple mixture.
- Return to the oven, and repeat every 5 minutes until the squash is cooked through, and a nice, sticky glaze has formed on both sides of the slices.
- Taste one, and season lightly with salt if needed.
Recipe Source: The Creekside Cook