Ingredients
Scale
- 2–3 delicata squash (about 2 pounds)
- 1 tablespoon oil
- salt and pepper to taste
Optional Seasoning
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 400 degrees F. Wash and dry squash. Slice off ends of squash and discard. Then cut squash in half lengthwise. Scoop out seeds using spoon to create squash boats. Finally, cut into 1/3 to 1/2-inch crescent-shaped slices of squash. Two pounds of squash should yield about 4 cups.
- Toss squash with oil, optional rosemary, and season with salt and pepper.
- Roast squash on a rimmed baking sheet making sure it’s arranged in a single layer and not overcrowded. Bake for 20 minutes, then using a spatula, turn squash. Roast for an additional 10-15 minutes or until squash is golden brown and soft.
- Serve right out of the oven and enjoy!
Notes
We recommend organic ingredients if possible.
A high quality olive oil or avocado oil works great for roasting this squash.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Salads & Sides
