My absolute favourite squash of all time is the gorgeous delicata squash. Not only is it beautiful, but it’s SO tasty! My favourite way to cook it is by roasting it in the oven with a bit of oil, salt & pepper. I can eat it as a snack on it’s own, that’s how good it is. Usually, though, it’s a side dish.
This recipe is hardly a recipe at all, considering there are only 4 ingredients (and one of them is the squash!). But it’s so delicious, I just had to share.
Slice your squash in half, and remove the seeds. This is the fun part. No really!
Normally I just throw out the seeds, but this time, I kept them, and roasted them, too, after the squash was done. They were so good!
Add to your baking sheet, toss with a bit of oil, salt & pepper. Then bake!
Come oooooon. Look at those little cuties? Don’t you just want to snatch them up and eat the whole entire bowl-full yourself?
No? Just me?
I added the squash to a rice bowl this time, with some sauteed greens and lentils. My belly was happy. Your belly would be happy too, if you made this squash! Do it!
- 1 medium delicata squash
- ½ tbsp extra virgin olive oil
- ½ tsp salt (add more or less, to taste)
- ½ tsp freshly ground black pepper (add more or less, to taste)
- Preheat oven to 375F.
- Wash the squash, then slice off the stem, and cut the squash in half, length-wise. Do not remove the skin. Remove and discard the seeds (or you can save them and roast them for a snack!). Slice squash into half-moon shapes, about ½ inch thick.
- Spread your squash out on a large baking sheet. Add the oil, salt & pepper, and mix well, with your hands, until every half-moon is covered.
- Bake in the pre-heated oven for about 20 minutes, flipping halfway through the cooking time, or until the squash has browned and you can easily pierce it with a fork or knife.
- Serve hot!
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