This simple recipe is straight from the farmer. I love delicata because it is so quick to cook compared to most winter squash, and it’s got a lovely flavor AND you can eat the skin too!! No need to peel.

Print Recipe

Ingredients
  

  • 2-3 delicata squash halved, seeded
  • appx 3 TBS olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 425. Slice squash in half lengthwise and scoop out seeds.
  • Slice into 1/2" slices and lay out on cookie sheet.
  • Drizzle olive oil and sea salt and pepper on top.
  • Roast for about 15 minutes on one side, flip, and 10 minutes on the other.
  • Done when it changes to a golden color.
  • The skin is edible.

Left over roasted squash is great on salads or even in quesadillas!