Delicata squash is a wonderful food to add to your winter diet. Unlike some of its other winter squash cousins, like butternut and acorn, you do not have to peel the skin to eat it because roasting it softens and caramelizes it, making it a delight to prepare and eat. It is a good source of carotenoids and vitamin C and has anti-inflammatory properties.
Roasted Delicata Squash
- Washed, dried, and sliced delicata squash.
- Olive oil
- Salt & pepper
Set oven to 425 degrees.
Wash and dry squash.
Cut squash in half, scoop out seeds, and cut into slices ((¼-½ inch thickness).
Lay parchment paper over a baking sheet and set slices of squash on it in a single layer.
Drizzle olive oil on squash to lightly coat.
Sprinkle squash with salt and pepper.
*Optional: You can add other spices you like, such as cayenne if you’d like it to have a little kick.
Roast for 20-25 minutes until squash begins to brown and becomes tender.
By Carrie Vittitoe | Photos by David Trinks
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