Roasted Delicata Squash

  • 2 (or more) Delicata squash
  • Olive Oil
  • Salt to taste

Pre-heat oven to 425 degrees.

Wash squash to remove any field dirt.

Remove stem end, then slice lengthwise. Scoop out seeds (can be roasted and eaten like pumpkin seeds), then slice into 1/2 inch “moon” segments.

Arrange on a sheet pan; you can pack them in, but they should not touch.

Coat both sides lightly with olive oil; I use a silicone brush. You can sprinkle on some salt at this point too.

Bake for 10 minutes, then flip the pieces (a spatula works better than tongs, as pieces are delicate). Bake another 8-10 minutes, then flip again and bake a final 8-10 minutes. Both sides should be crispy dark brown.

Serve and enjoy!