Cut the squash into 1” pieces with the skin on
In a pot, combine the water, sugar, orange zest and juice, and cinnamon sticks and bring to a boil
Add the squash, cover and simmer for 1 ½ hours, until the squash is tender and the liquid is a thick glaze
In a mixer, combine the goat cheese and cream with a whisk attachment and whip for 1 minute until the mixture is smooth, then place on a dish and top with the squash
Cut the pita into triangles, toss with the olive oil and spice and bake in a 350 degree oven until crisp
Place the chips next to the goat cheese and enjoy
Michael Ponzio is executive chef of the Union League Club in Chicago. Michael fell in love with the traditional culinary experience of Italian dining at a very young age. Chef Ponzio, who comes from a large, Italian family, grew up in a suburb just outside Chicago. So naturally, his first inspiration in the kitchen was his grandmother. Cooking became not only his skill, but his passion as well. Michael went on to receive his education in culinary arts at Kendall College in Chicago. When he is not in the kitchen, Michael spends his time with his wife and three children traveling and nurturing his passion for food and wine.