Roasted Delicata Squash

​​If you want candy on a plate, make this. Seriously though, delicata squash is heaven. It’s got a lot of fiber, vitamin A, vitamin C, calcium and iron, supporting the eyes, skin, immune system, bones, and cell health. These little buggers are packed with so much flavor, you only need olive oil and sea salt. 

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Roasting until they are slightly caramelized is the best way to prepare them in my opinion- sweet and delicious! You can even eat the skin, where most of the fiber lives.

Ingredients:
2 medium delicata squash
1-2 T evoo
½ t sea salt

Directions:
Preheat oven to 425. (400F if using convection) Prepare a baking sheet with parchment paper. 
Cut delicata squash in half lengthwise. Scrape out seeds. (I use a grapefruit spoon for this.)
Lay the flat side down on the cutting board and cut ½” moons. Combine squash, olive oil, and sea salt on baking sheet. 
Roast in the oven for 30-35 minutes, flipping halfway through. (You can also lower the time to 25-30 minutes at 400F for convection bake. Flip halfway through.) Enjoy!