Delicata squash has quickly become one of my favorite fall things to eat, and to grow! A few years ago I decided to save some seeds from a store bought delicata squash. I planted them the following summer and was pleasantly surprised how easy it was to grow! Since then I’ve been growing this type of squash every year, and enjoying the fruits of my labor every fall. This recipe is SO simple, and so delicious. I roast these up with the skins on, and just add some oil, salt and pepper. Don’t forget to save and clean the seeds, so you can either plant in your garden, or roast to eat!
Preheat oven to 425°F. Clean the outside of the squash with water. Cut off the ends, and then cut in half lengthwise. Scoop out the seeds to clean and then roast, or save for planting.
Place half of the squash cut side (flat side) down, and then cut into 1/4- to 1/2-inch slices. Rub, toss, or spray with your choice of oil so both sides of each slice are coated. Sprinkle with salt and pepper and spread onto a baking sheet in a single layer. (Parchment paper is optional but can make cleaning much easier.)
Place in preheated oven and roast for about 20 minutes. Flip each slice over and roast for another 10 minutes or until golden brown. Enjoy immediately.
To jazz it up feel free to add a crumbled cheese, like goat or gorgonzola cheese, and throw in those roasted squash seeds on top for a crunch.