Delicata is similar to acorn squash, in that its peel is tender enough to eat after roasting. This recipe is deceptively simples—yet the ample amount of thyme really sets off the earthy notes of the squash in a beautiful way.
Ingredients
- 3 delicata squash
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme, minced
- sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F.
- Trim both ends from each squash. Using a long, thin knife, scrape seeds from the cavity. Cut squash into ½-inch-thick rings, discarding any stray seeds. Combine squash, oil, thyme, salt and pepper in a large bowl, tossing to coat thoroughly. Spread squash in a single layer on a rimmed baking sheet. Drizzle with any oil mixture left behind in the bowl. Roast 20-25 minutes, or until tender, turning halfway through.
Servings: 4
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