Roasted Delicata Squash

Finally remembered to take a pic before we devoured this plate of crunchy-on-the-outside-creamy-on-the-inside roasted squash! No need to peel these because the skin isn’t tough; hence the name delicata, I suppose. If you have space for a plant or two, grow your own Delicata squash. Here’s a link to one of our favorite seed sources with more information about this variety:

Pre-heat your oven to 400 degrees F.

Cut the stem off, slice the squash down the middle vertically, and scoop out the seeds with a spoon (you can rinse the seeds off, place them on a cookie sheet, sprinkle with salt, and roast them separately for a crunchy, nutritious snack).

You’ll have two halves now. Cut each half into slices just under 1/2 inch thick, place them on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, and sprinkle with coarse salt and freshly ground black pepper.

Roast in your hot oven 15 to 20 minutes until they’re nicely browned and soft.

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