2 Delicata squash, halved, seeded and sliced
2 pears, sliced
3 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons apple cider vinegar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dried cranberries
1/3 cup hazelnuts, toasted
4-5 fresh sage leaves, thinly sliced
Preheat oven to 425°F. Lightly oil 2 baking sheets.
1. Spread squash and pears on baking sheets and spray with olive or coconut oil. Season with salt and pepper.
2. Bake for 10 minutes. Remove from oven, flip over and place back into the oven for another 5-10 minutes. (The pears won't take as long to cook as the squash.)
3. While the squash is baking, combine the olive oil, maple syrup, vinegar, cinnamon, nutmeg, cloves, salt and pepper in a small bowl or jar. Shake or whisk to combine.
4. When squash and pears are done, toss them with the dressing, cranberries, hazelnuts and sage. Make sure to do this while the squash and pears are warm so that the dressing flavors meld into the squash and pears.