I'll Squash You

Squash is a super popular food during this time of year, and it's packed full of nutrients. I grew up eating acorn squash (served with butter and brown sugar of course!) but I've been looking for some healthier ways of serving squash.

This is a very simple recipe and it's pretty tasty, too. I served it as a side dish to some wild salmon that I baked in the oven.

Roasted Delicata Squash
from summertomato.com

Ingredients:
2-4 delicata squash,
2 tbsp olive oil
Salt

Directions:

Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water.

With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently.

Place in oven and roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.

Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy, about 25-30 minutes. Adjust salt and serve.