Maple Roasted Delicata & Butternut Squash

1. Preheat your oven to 425º.
2. Prep the delicata and butternut squash. The delicata squash should be cut into 1 inch thick pieces and the butternut squash should be cut into 1 inch cubes.
3. Prep fresh thyme and sage. Remove the leaves from the thyme stalk and chop the sage into thin ribbons.
4. Add the delicata squash to a large bowl and drizzle with olive oil and maple syrup. Add minced garlic, sage, thyme, and a good amount of Dan-O’s seasoning. Do the same with the butternut squash
5. Add both squashes to a non-stick baking sheet and bake for 20-25 minutes (or until cooked through). Be sure to flip halfway through.
6. Before serving, top the squash with pomegranate seeds and crumbled feta.