Incredibly easy roasted Delicata squash

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
Equipment
-
1 baking sheet
-
1 cutting board
-
1 chef's knife
Ingredients
- 2 Delicata squash (more if you're serving a lot of people)
- Olive oil to drizzle
- Salt & Pepper
Instructions
-
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.
Affiliate links: Baking sheet, Chefs vegetable knife and cutting board.
If you give this recipe a whirl, please let me know what you think of it. ~xx


— Knead to Cook