Roasted Delicata Slices with Warm Spices
Every time I make this I’m asked what the trick is for making this squash so tasty. Delicata squash is just that good all on it’s own. All it needs is salt, olive oil, and an oven hot enough to get it nice and crisp. If the pan isn’t too crowded, the squash will crisp on both sides without flipping it over. Or, if you are using a couple sheet pans and it’s steaming rather than crisping, it’s easy enough to flip the slices with a wide spatula and turn oven to broil for two minutes to make it crispy.
Dress it up for a dinner party with Salsa Verde and crunchy roasted squash seeds or just top with flaky salt. Usually half of a medium-sized squash per person is sufficient and will provide plenty to snack on before it makes it to the table. Depending on how hungry your guests are, you might have some leftovers.
Bonus snack: Pick the seeds out of the squash pith, roast with a little salt at 350°F (180°C) for 20 minutes or until they are toasty brown. Give them a stir and a shake halfway through.
- 2 squash, cut in ½, seeds removed, sliced into ¼" thick half moons
- ½ teaspoon of warm spices— cinnamon, coriander, garam masala, or ras el hanout in any preferred proportions to equal ½ teaspoon
- Generous pour of olive oil
Preheat oven to 450°F (230°C). Toss everything in a big bowl and lay out on a single layer on a parchment-lined sheet pan. Bake for 20 minutes. If both sides are not browning, flip over and place under broiler for 3 minutes until edges are dark and bubbly.
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