Every fall I see these pretty squashes, and I'm always tempted to buy them, but it's not like I have a plethora of recipes to make with them. I always thought they were probably a little finicky, but with this recipe I can have a quick side with dinner. The bonus with using Delicata is that the skin does not need to be removed, so even faster and easier to cook.
Roasted Delicata Squash
From Table for Two blog
3 or 4 Delicata squash, sliced into rounds or half moons and deseeded
1 to 2 teaspoons olive oil
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Place Delicata squash onto prepared baking sheet and drizzle olive oil over the slices. Sprinkle salt and onion powder onto the slices. Using your hands, gently rub over the pieces and turn them over and do the same to make sure they're all coated.
Roast for 15 to 20 minutes, or until squash has softened. Flip them halfway through for even browning on both sides.
Makes 4 servings