1 Delicata squash
2 tbsp extra-virgin olive oil
Freshly ground black pepper
- Preheat oven to 425°.
- Do not peel.
Cut off ends of squash, then cut in half lengthwise.
- Scoop out seeds.
- Cut squash into 1/2″ crescents.
- Toss squash in olive oil.
- Spread out on baking sheet. Season with salt and pepper.
- Roast about 20 minutes, until soft and golden, turn halfway through.