makes 2-4 servings
2-4 delicata squash, depending on size (~1.5 lbs)
1 tablespoon extra virgin olive oil
fine sea salt
freshly ground black pepper
1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, parchment paper, or a silpat and set aside.
2. Cut each delicata squash in half and use a spoon to scrape out the seeds. Chop off the ends, then slice the squash into 1/2-inch half-ring segments. Place the segments in a medium bowl. Add in the olive oil and toss to coat.
3. Lay the squash out in a single layer onto the prepped baking sheet. Sprinkle evenly with salt and pepper.
4. Roast for 15 minutes, then remove from the oven and use a small spatula to carefully flip over each segment. Roast for an additional 15 minutes, or until golden brown on both sides.