Three Roasted Squash

1 dumpling squash1 butternut Squash1 acorn squash8 Tablespoons olive oil2 Tablespoon cinnamon1 Tablespoon each of allspice and nutmeg4 Tablespoon maple syrupsalt and pepper to tastePreheat oven 325 degrees.Slice dumpling and acorn squash in ¾ inch slices*. Cut the neck off of the butternut squash and peel both pieces. Cut both pieces in half and slice the bottom half to form large “Cs”. Cut the top neck in half lengthwise and then cut long thin ½ inch strip. Cut into ½ inch squares to form “butternut croutons”.  Keep butternut croutons separate from sliced squash. Mix the olive oil, maple syrup, and spices together and pour a few tablespoons over croutons and toss lightly to coat.  Spread evenly over on sheet pan and roast in oven until cooked through, approximately 35 minutes.Add remaining oil spice mixture over the sliced squash and toss to coat lightly as well.  Spread evenly over on sheet pan and roast in oven until cooked through  approximately 45 -55 minutes.  To serve, place squash slices in a bowl and sprinkle the croutons on top (and then add roasted seeds as well if you wish!)Notes: These slices will resemble raptor claws as Chef Robert Lionette refers to them and they are extremely popular as a dish for the local chef inspired lunches at the Chilmark School.I save the seeds, rinse off the membranes and pat dry. Toss with a drizzle of olive oil, salt and pepper. Spread out evenly on a sheet pan and roast in the oven on  a separate sheet pan  for 20-25 minutes. Sprinkle on squash or eat as a snack.