Preheat the oven to 425°F.

On a large baking sheet, toss together the delicata squash, olive oil, maple syrup, and kosher salt. Bake in the preheated oven for 20-25 minutes, flipping halfway through.

While it’s roasting for the first 15 minutes, make the vanilla brown butter. Place butter in a medium saucepan over medium heat. Swirl the butter around to melt it and continue to stir constantly for 5 minutes. The butter will begin to bubble and foam and the butter will turn golden brown. Some of the bubbles will subside around the 5-minute mark and you'll start to see the milk solids start to toast and turn a golden brown color. It should smell buttery and nutty. Remove from the heat and whisk in the vanilla bean seeds and ground cinnamon.

When it’s time to flip the squash, remove it from the oven and use a pastry brush to brush the vanilla brown butter on each piece. Flip and brush the other side then return it to the oven finish roasting all the way through.

Serve warm with a another drizzle of vanilla brown butter. You can also serve it with ricotta cheese, grated parmesan cheese, or crispy sage.