Roasted Delicata Squash
This is another use of my very favorite technique - roasting vegetables! It is so simple and versatile and makes just about any vegetable taste great.
What makes delicata squash unique is that the rind is completely edible. All you have to do is wash, slice, roast and enjoy! I like to add a zip of maple syrup at the end of cooking. Just a little sweetness works great in this dish.
INGREDIENTS
2 medium delicata squash
2 tablespoons olive oil (blood orange olive oil works great in this recipe if you have any on hand)
¼ teaspoon kosher salt
2 tablespoons pure maple syrup (optional)
Instructions
Heat oven to 375 degrees F.
Cut squash in half lengthwise and scoop out seeds. Reserve seeds for roasting if desired. Slice squash into ¼ inch thick half-moons.
Toss squash, salt, and pepper together and spread out onto a baking sheet.
Roast for about 15 minutes, or until crispy brown edges form.
Drizzle with maple syrup if using, sprinkle lightly with salt, and put back in the oven for 2 minutes.
Serves 4-6