What's On the Side: Simple Roasted Delicata Squash

As part of my New Year's goal to eat healthier meals, I've been amping up my intake of fruits and vegetables. Lately, I have been on a delicata squash kick. It all started when our local natural foods store had them on sale -- I couldn't help but fill my basket with the bright yellow and orange-striped squash.

What I like about delicata squash -- aside from their diminutive size (which means I don't end up with piles of leftovers) -- is that they have a rather mild flavor, and perhaps most important to me (and my  laziness, errr, I mean love of simplicity), the skin is quite thin, meaning the squash doesn't need to be peeled, and the skin is entirely edible.

My favorite way to prepare delicata squash is to roast it. All you need to do is give the squash slices a  quick toss in olive oil, sprinkle them with a dash of salt and pepper, and roast them in the oven for 30 minutes. This recipe is easy-peasy and full of flavor -- just how I like it.

Simple Roasted Delicata Squash (printer-friendly version)
makes 2-4 servings

2-4 delicata squash, depending on size (~1.5 lbs)
1 tablespoon extra virgin olive oil
fine sea salt
freshly ground black pepper

1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, parchment paper, or a silpat and set aside.
2. Cut each delicata squash in half and use a spoon to scrape out the seeds. Chop off the ends, then slice the squash into 1/2-inch half-ring segments. Place the segments in a medium bowl. Add in the olive oil and toss to coat.
3. Lay the squash out in a single layer onto the prepped baking sheet. Sprinkle evenly with salt and pepper.
4. Roast for 15 minutes, then remove from the oven and use a small spatula to carefully flip over each segment. Roast for an additional 15 minutes, or until golden brown on both sides.