Salad
Salad
Salad
Roasted Delicata Squash
Squash is always a tasty and nutrient-rich carbohydrate to a meal. I find that it is a perfect addition for those meals where you feel extra hungry, like after a nice dose of heavy exercise. Typically, it is also loved by kids. A nice perfect way to give them that extra energy-loaded fuel they need, that also has great nutrients for them!
​
Delicata squash is an all-time favorite of mine because it is EASY to cut and does NOT need to be peeled. Chopping time is usually the big factor when it comes to squash, but not with Delicata. Because the skin is so thin, it adds a nice layer to the texture when roasted.
​
Because they are relatively easy to cut-up, I like to cut and roast a few at a time. They are amazing as left-overs, making a nice addition to a salad or are even lovely topped with eggs!
Hands-on Preparation Time: 5-10
Ingredients:
2 delicata squash
1/4 cup olive oil
1 teaspoon sea salt
Pre-heat oven to 375 degrees F. Slice the ends off the squash, then slice in half vertically. With a spoon, scoop the seeds out. Slice horizontally into evenly spaced crescent moon shapes. Place in a bowl with olive oil and sea salt. Toss so the squash is evenly coated with oil and salt. Line a baking sheet with parchment paper and evenly spread squash across surface. Make sure the squash do not overlap each other to ensure even cooking and non-mushy squash.
​
Place in oven for 35-40 minutes. Time will vary depending on the thickness of your squash slices. Keep an eye on it. If you have convection bake, use that and cut cooking time in half!
​