Roasted Delicata

Ingredients

• 1 delicata squash
• 4 Tablespoons avocado oil or another heat-safe oil for roasting
• Sea salt and black pepper

Instructions

1. 1

   Preheat your oven to 425F. Line two large...: Preheat your oven to 425F. Line two large sheet pans with parchment paper or spray some nonstick spray on them.

2. 2

   Cut the stem end off of the squash....: Cut the stem end off of the squash. Place that now flattened end of the squash on your cutting board and slice the whole thing in half starting at the other end. You could lay it sideways, but I find it easier to cut if there's a stable, flat base against the cutting board. (See photos in post.)

3. 3

   Use a big sturdy spoon to scoop out...: Use a big sturdy spoon to scoop out all the seeds and memberanes. Discard those.

4. 4

   Place each squash half cut-side down on the...: Place each squash half cut-side down on the cutting board and slice into very thin pieces. 1/8" in slices if you can. The important thing is to cut them evenly so you don't have overcooked/undercooked pieces on the same pan. You could also use a mandoline slider if you have one. Just use a medium thickness setting.

5. 5

   Divide the squash between the two pans. Drizzle...: Divide the squash between the two pans. Drizzle 2 Tablespoons of oil over each pan and sprinkle with a couple of 3-finger pinches of sea salt (about 1/8 tsp) and a sprinkling of black pepper.

6. 6

   Roast the squash for 25 minutes, rotating the...: Roast the squash for 25 minutes, rotating the pans halfway through and flipping them around a couple of times. They're finished when many of them have turned golden brown at least on one side.

7. 7

   Remove them from the oven and let them...: Remove them from the oven and let them cool for a few minutes on the sheet pan before transferring to a serving dish. Or eat them right off the pan.