
Place a rack in bottom third of oven; preheat to 475°. First things first: Prepare your squash for roasting. Delicata is our favorite winter squash—it's sweet, sturdy, and the peel is not only edible but delicious—but you can use an equal quantity of (peeled!) butternut or acorn squash here if you want. Slice 1 large delicata squash in half lengthwise. Using a spoon, remove seeds. Cut each half again lengthwise, then crosswise into 1" pieces. Transfer to a large rimmed baking sheet.
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