Roasted Delicata Squash

This is one of my all time favorite fall squashes! It is little and manageable, but oh so tasty! Sure, you can do fancy things with it but why bother? A simple roasting and you have a heavenly side!

The basics:

  • Two delicata squash, washed and cut in to rings (~1/4” thick)
  • 1-2T. avocado oil or ghee
  • sea salt and black pepper, to taste

The upgrades:

  • 1T. maple syrup
  • 1/4t. paprika
  • a pinch of cayenne
  • 1/4t. basil

Instructions:

  1. Preheat your oven to 425 degrees.
  2. While it’s warming, line a baking sheet with parchment paper.
  3. Wash and slice your delicata squash. The skin can stay on, unless you prefer to remove it. I assure you it is indeed edible, as long as you wash it well first!
  4. Once your squash is ready, mix your dressings in a small bowl. This may just be your oil and sea salt and pepper, or it may include your upgrades. Either way, mix well.
  5. Toss the dressing over the squash and mix to coat well.
  6. Place the rings on the parchment paper and roast for 20-25 minutes, until browning at the edges. You may want to flip them over halfway through, though you do not have to.
  7. Remove from the oven and allow to cool slightly before serving. Consider adding to your salads or rice dishes. Roasted greens of any kind always make a beautiful complement!