Roasted Delicata Squash

I first tasted roasted delicata squash in graduate school when one of my friends prepared it. If you love butternut squash, then you will definitely love delicata squash. In my opinion, it has a lot more flavor than butternut. Roasting the squash really brings it out. All you need to pair it with is a little olive oil, salt, and pepper. I also like to drizzle a little bit of honey over it before eating. 🙂

Ingredients:

-1 delicata squash –1 teaspoon olive oil -Freshly ground Himalayan pink salt and freshly ground black pepper to taste

Directions:

1. Preheat oven to 425°F.
2. Wash delicata squash, then pat dry with a towel.
3. Using a chef’s knife, cut off ends of delicata squash, then halve lengthwise. Scoop out seeds with a spoon and discard.
4. Moving along the length of the squash, make cuts perpendicular to the grooves on the squash. Each piece should look like a half moon, 1/4″-1/2″ thick.
5. In a bowl, toss delicata squash pieces with olive oil. Transfer to baking sheet and season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.
6. Roast for 40 minutes or until delicata squash starts to brown, removing sheet every 10 minutes to flip delicata squash (I use a spatula for this).
7. If desired, drizzle delicata squash pieces with honey and serve.

Yield: 1 serving

Credit: The Panicked Foodie

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bon appetit