Wash the delicata squash and cut in half lengthwise.
Scoop out the seeds and slice into rings about 1/4 inch wide.
Wash the fennel and thinly slice the bulb.
Slice the sage leaves.
Combine the squash, fennel and sage on a baking sheet. Drizzle with olive oil and maple syrup, and then mix well to combine. Then spread out evenly on the baking sheet.