ROASTED DELICATA SQUASH
/
If you haven’t tried delicata squash yet, I highly recommend it. It tastes delicious — some say like a cross between fresh corn and pumpkin pie! — and is super easy to use since you don’t have to peel it. The skin is thin and roasts up beautifully, not bitter or hard to bite through.
Seasoning options are endless. You can keep it super simple with salt and pepper only, go Indian with cumin, coriander and cayenne, or have fun with Everything But The Bagel seasoning. I’ve even been known to roast it with a touch of maple syrup and cinnamon and toss it on a breakfast salad or yogurt bowl!
Directions:
Preheat oven to 400°F and line a rimmed baking sheet with parchment. Scrub the outside of the squash well and trim the ends.
Cut the squash in half lengthwise and scoop out the seeds. Then cut each half into 1/4- to 1/2-inch slices, keeping the size of the slices consistent.
Rub or spray with avocado or extra-virgin olive oil so both sides of each slice are lightly coated. Sprinkle with salt & pepper or seasoning of choice (see note above).
Spread squash slices evenly on prepared baking sheet and roast for 20 minutes. Flip slices over and roast for another 10 to 15 minutes or until golden brown and tender when pierced with a fork. Option to broil for a minute or two for extra crispy bits.