Roasted Delicata Squash
I am always looking for new side dishes, and I am so glad I tried out delicata squash! I’m a fan of squash in general, but sometimes I get tired of plain butternut squash. Plus, it’s not the easiest to cut up. I usually wind up buying it already cubed.
This past week delicata squash was on sale at our local Whole Foods so I decided to give it a try. It’s easy to cut, easy to prepare, and super delicious. I definitely think this side dish will be a regular rotation to our autumn menus.
- 2 medium-sized delicata squash
- 2 tbs olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Preheat the oven to 400°.
Clean the squash very well and dry. Cut the ends of the squash off and slice along the middle lengthwise. Once cut, scoop out the seeds and cut out slices along the squash. (They should look like little crescent moons.)
Place the squash slices in a large bowl and add the olive oil, kosher salt, and black pepper. Combine the contents of the bowl well.
Line a baking sheet with parchment paper and spread the squash out evenly on the sheet. Place in the oven and bake for about 25-30 minutes, or until golden brown.
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