Rating: 5 stars 4.7
28 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

You don't have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.

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  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.

  • Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

Chef's Note:

Bake times will vary depending on the thickness of the squash slices.

My "Pumpkin Spice Aioli" was mayonnaise seasoned with garam masala, turmeric, and hot paprika to taste.

Nutrition Facts

180 calories; protein 2.4g; carbohydrates 31.3g; fat 7.1g; sodium 1171.9mg. Full Nutrition
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