Roasted Delicata Squash

Remember these two kinds of squash — Delicata and HoneyNut. These are the best because you can eat the skin! Party time! So much easier to skip peeling them and just throw them in the oven. Also, the texture of the skin is wonderful.

What you need:

2 Delicata squash
3 Tablespoons extra virgin olive oil
Kosher salt to taste
2 Tablespoons real maple syrup (optional)

Pumpkin seeds, pine nuts or pistachios are delicious, optional toppings for when the squash is done roasting.

Preheat oven to 400 degrees. Wash off squash just using water and your hands to rub off any dirt on the skin. Slice them lengthwise and scoop out the seeds. Thinly slice them and lay them on a metal (aluminum or enamel) baking sheet lined with parchment.

Drizzle with olive oil, maple syrup and salt. Bake for about 20 minutes. Flip the slices over halfway through to brown both sides. These get caramelized and tender, you will not be able to stop eating them.