My favourite squash is Delicata Squash, and not just because you don’t need to peel it (you can eat the skin!). I love it’s sweet and smooth texture and how easy it is to cook. You can slice it in half, stuff and roast, but I prefer roasting it in slices like this recipe describes.

Simple Steps:

1. Wash
2. Cut off both ends
3. Scoop out the seeds
4. Cut into equal thickness slices
5. Toss or spray with olive oil, sprinkle with salt and pepper and then roast. I like it well done

When you roast it using the steps above, it gets crispy. If you like a crunch this is recipe is for you.

Tip: Serve with fresh pomegranate seeds.

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Roasted Delicata Squash

Ingredients

• 1 delicata squash
• 1 tsp olive oil
• sea salt and pepper to taste

Instructions

1. Preheat oven to 425F. Wash the outside of the squash until clean. Cut the ends off, scoop out the seeds and slice into 1/4- 1/2-inch slices.

2. Rub, toss, or spray with olive oil on both sides of each slice. Sprinkle with salt/pepper and spread onto a baking sheet in a single layer.

3. Place on the middle rack in a preheated oven and roast for 20 minutes. Flip each slice over and roast for another 5-10 minutes or until golden brown and crispy on the outside but tender on the inside.

4. Serve immediately.

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs, #healthyissexy), I’d love to see your creations.

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XO

Amanda