Delicata Squash is one of my favorite fall vegetables. It is aptly named – sweet tasting, easy to slice and seed, and you can eat the skin! My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.
Until recently Delicata Squash has only been available for a short time in early autumn, but today it’s becoming more popular and I was pleased to find it at the market in May. You don’t want to miss out on this treat, so if you see one be sure to snap it up!
It was a little extra work to make the pretty medallions. After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds. So worth it for the beautiful presentation. If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon. Then slice it into half moons.
- 1 Delicata squash
- olive oil
- salt and pepper
- cooking spray
Line a baking sheet with foil and mist with cooking spray. Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center. Lay the slices on the baking sheet and drizzle with olive oil. Turn to coat both sides and season with salt and pepper.
Roast for 30 minutes at 400º. It’s as simple as that!
Such a pretty addition to your dinner plate, the slices remind me of sunflowers! It was a nice change from our usual veggie sides and I’m sure your family will love it as much as we did!