It’s November which means squash season is in full-swing. In turn, this means I sometimes roast squash and eat it for lunch. Oh, and dinner. (And breakfast). It couldn’t be easier and the pay-off is so amazing. I like enjoying it with fried eggs and avocado or with roasted chicken and garlicky kale. If you’re not the biggest fan of delicata, you can use acorn, butternut, or even a sugar pie pumpkin!
Recipe for Thyme Roasted Delicata Squash
- 3 delicata squash
- 2-3 tbs olive oil
- 2 tbs thyme (dried or fresh)
- salt & pepper to taste
- sprinkle of red pepper flakes
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Wash and dry the squash. Chop off the stem and cut in half lengthwise. Set the cut side down and carefully (I have cut myself multiple times while prepping squash), cut the squash into about 1/2″ thick crescent moons.
- Place squash in a large bowl, and toss with the oil and thyme. Season with salt and pepper and a sprinkle of red pepper flakes.
- Arrange in one layer on the prepared baking sheet and roast in the oven for 30-40 minutes, or until crisp on one side and fork tender. Enjoy!