This one isn’t ground-breaking or earth-shaking, folks.

But it is good tasting and good for you.

And for some reason I’ve been seeing a lot of cookies around lately?!? So maybe we could all use some healthy food right about now. Or at least that’s how I am feeling.

Did you know you can eat the skin of this squash even after it is roasted? It is thin and tender, give it a try! Make sure to thoroughly clean it–with a brush if you have one. Unless you like to eat dirt. I won’t judge.

Roasted Delicata Squash

1 delicata squash
1 tbsp olive oil
salt and freshly ground pepper to taste

1. Preheat oven to 400*F.
2. Slice both ends off of squash. Cut in four thick rounds, and then hollow out seeds. I use a grapefruit spoon for this.
3. Cut each of these rounds in 1/3 to 1/2 inch slices (I believe I got 12 slices from my squash). Try to make them mostly uniform so they cook evenly.
4. Drizzle with olive oil (use your hands to get it evenly coated) and season with salt and freshly ground black pepper.
5. Roast for ten minutes, flip each slice over, and continue to roast for another 10 minutes. You could reduce the time a bit if you don’t want as much color as I have on mine. Just make sure you roast long enough so that the squash is tender.
6. That’s it. Enjoy!

Verdict: Love the stuff. Easy, reliable side dish.
Husband’s take: He liked it too. He pretty much eats whatever I put in front of him, but he wasn’t crazy about eating the skins. My daughter loved this too–although I removed the skins for her, she’s only working with about 10 and a half teeth.
Changes I would make: None are necessary but you could definitely have some fun with spices. Add a pinch of cinnamon, or cayenne. They would be great with a drizzle of real maple syrup. Experiment!
Difficulty: Easy easy easy!