Tis the season to be roasting all the squash you can but honestly peeling some of the tougher squashes is not only dangerous but a pain in the tush. Reason number one why I love Delicata squash. The skin doesn’t need to be removed, is completely delicate enough to eat and is such a wonderfully tasty squash. I love to roast a big pan of it and add it to salads, bowls are straight up as a side dish with protein. I hope you love this simple, yet delicious recipe.
Roasted Delicata Squash
- 1 baking sheet
- 1 cutting board
- 1 chef's knife
- 2 Delicata squash (more if you're serving a lot of people)
- Olive oil to drizzle
- Salt & Pepper
- Preheat your oven to 375 degrees.
- Spray or drizzle oil on your baking sheet and set aside.
- Wash your squash ad slice lengthwise and scoop out the seeds.
- Slice into rings (1/4 inch or so).
- Add all of your rings to a large bowl and drizzle some olive oil on top and sprinkle with s&p. Toss to coat. Add additional oil if needed.
- Lay the rings out on your baking sheet in a single layer.
- Bake for 10 minutes then flip until golden. Remove and serve or store in glass container.
- Remove and serve or store in glass container.
If you give this recipe a whirl, please let me know what you think of it. ~xx
— Knead to Cook