Roasted Delicata Squash
This roasted delicata squash consists of only two ingredients, so the prep work is minimal. It also pairs well with a variety of dishes.
Servings: 2 people
- 1 delicata squash
- 1 teaspoon extra light olive oil
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
Preheat oven to 425°F.
Wash delicata squash, then pat dry with a towel.
Using a chef’s knife, cut off ends of delicata squash, halve lengthwise, then scoop out seeds. You can either discard them, or roast them like pumpkin seeds.
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.
On a baking sheet, pile up the delicata squash pieces. Drizzle with extra light olive oil and toss with your hands to coat. Season with freshly ground Himalayan pink salt and freshly ground black pepper to taste.
Roast for 30-40 minutes or until delicata squash starts to brown, removing sheet halfway through baking time to flip delicata squash.
If desired, drizzle delicata squash pieces with honey and serve.
Serving: 0g | Calories: 80kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg