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  • 2-3 delicata squash halved, seeded
  • appx 3 TBS olive oil
  • salt and pepper to taste


  • Preheat oven to 425. Slice squash in half lengthwise and scoop out seeds.
  • Slice into 1/2" slices and lay out on cookie sheet.
  • Drizzle olive oil and sea salt and pepper on top.
  • Roast for about 15 minutes on one side, flip, and 10 minutes on the other.
  • Done when it changes to a golden color.
  • The skin is edible.

Left over roasted squash is great on salads or even in quesadillas!