Step 1

Preheat oven to 425F

Step 2

Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If  you are in a hurry you can slice the delicata squash in half,  lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).

Step 3

Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).

Step 4

Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.

Step 5

While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.

Step 6

When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)

Step 7

Scatter with Italian parsley and serve immediately.