Thursday, September 24, 2015

Salt'N'Peppa Delicata

A friend mentioned that she's been waiting for me to start my annual parade of pumpkin posts. I was trying to refrain till October. And while you already know that I am a pumpkin fiend, delicata squash is probably my real favorite squash. And I really love that this dish is really only three ingredients beyond the squash and about thirty minutes in the oven.

But don't worry, the pumpkin posts will begin, in earnest, next week as I'll be celebrating #PumpkinWeek2015 with several blogging friends.

  • delicata squash
  • olive oil
  • freshly ground sea salt
  • freshly ground pepper

Preheat the oven to 350 degrees F. Halve the delicata and scoop out the seeds. Destem, then slice into 1/2" wide slices. In a medium mixing bowl, toss the slices with a splash of olive oil. Spread out the slices on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 30 minutes or until the squash is softened and beginning to caramelize. Serve immediately with another sprinkling of salt and pepper, if desired.

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