As summer is winding down and Autumn is just around the corner - I always love adding in this delicious side dish. So easy, makes a great presentation if hosting dinner, and is savory and sweet at the same time. I make this dish so much - my husband Todd says I'm in danger of turning into a squash. Ha!
Roasted Delicata Squash
by Erin Nielsen
1 large organic delicata squash
2 tablespoons organic coconut oil, melted
Salt and freshly ground pepper, to taste
1) Preheat the oven to 425° F and lightly oil 1 sheet pan with coconut oil.
2) Cut the squash in slices and scrape the seeds out.
3) Brush coconut oil on the top of each slice and season with salt and pepper.
4) Roast for 30-40 minutes, until golden brown and tender.