Delicata squash is a smaller squash that has a shorter shelf life than most. It is oblong in shape, with a butter-colored skin, striped with dark green. When I first tested this recipe I tried it with some of the usual squash accompaniments – maple syrup, nutmeg and butter. It was good. Then I tried it with just salt, pepper and olive oil and realized that all of these rich flavors are already part of this very versatile squash and it needs very little adornment. You can either eat or skip the skin.
2 Delicata squash
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons olive oil
Preheat oven to 400°. Trim the ends off the squash and slice crosswise into 1/2-inch slices. With a paring knife, scrape out the seeds of each slice and place flat onto a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Roast for 30 minutes or until the squash is tender.