Roasted Delicata Squash

Roasted Delicata Squash

Serves 2
Diet VV/ GF/ RSF
Time 35

Delicata squash has to be the star of all squashes — It has a velvety flesh, rich texture and creamy interior. Plus, it caramelizes beautifully in the oven.

Produce

1 — Delicata squash

1 tsp — Extra virgin olive oil

Salt, to taste

Black pepper, to taste

Specifications

Preheat the oven to 220°C (425°F). Wash the squash (this step is extra important as you'll be eating the skin!). Cut the squash. Start by cutting off both ends, then slice the squash in half lengthwise and use a spoon to scoop out the seeds and stringy flesh. Lastly, cut the squash halves into thick slices (half moons). The most important thing is to make sure they’re all even thickness so they cook at the same time (the thinner you slice them, the faster they will cook). Season with a drizzle of olive oil, salt and pepper. Toss and fully coat. Spread the squash into a single layer on a parchment-lined baking tray. Bake for 20 — 25 minutes (until the squash is golden brown and completely tender).