Roasted Delicata Squash
If there’s one thing I always have time for, it’s roasting squash.
Sounds stupid, I know.
But when the level of energy required to make a gourd taste good is so minimal, how could I not do it?
Lately I’ve been baking a squash to add to meals throughout the week. The slow roast of these bring out such a great flavor that I find myself snacking on them during the day too!
Squash are currently in season and can be found for great prices! Grab a few next time you’re at the grocery store. They last well on the counter in case you’re not quite ready to cook them even though, yes, they are so easy to prepare!
Roasted Delicata Squash
Serves 4 as a side
1 delicata squash (the long yellow one with green stripes)
1 tbsp olive oil
1 tsp onion powder
1/2 tsp dried sage (any dried herbs on hand will work! any herb is good herb)
Sea salt and fresh cracked black pepper to taste
Instructions
Pre-heat oven to 375F
Thoroughly scrub the squash to clean it
Using a large knife, place the squash long ways on a cutting board and remove the ends before cutting it in half
Stand both squash halves up with the cut sides on the board. Cut each piece in half
Place the four sections large cut side down before slicing into half moons
Toss in a tablespoon of olive oil and seasonings to evenly coat
Bake for 38-40 minutes, flipping halfway
Serve as is or with a drizzle of tahini, lemon juice, and fresh herbs
