Roasted Delicata Squash & Seeds

Today I roasted a Delicata squash and the seeds. It was so delicious!

I went years not eating seasonal vegetables like squash and sweet potatoes, thinking I wouldn't enjoy them. Now I can't get enough! They are so flavorful and with a pinch of salt and a drizzle of olive oil, the taste is heightened to new levels. I definitely recommend roasting your own different types of pumpkins, squash, and gourds.

Here is sort of an easy step-by-step guide for beginners, like I was, on how to properly roast a squash... and save the seeds too!

ingredients: 

1 delicata squash

olive oil

salt

directions: 

• preheat oven to 425 degrees fahrenheit
• wash the squash with warm water to remove any dirt
• slice the squash in half length-wise
• scoop out the seeds, place them in a bowl with water and set aside
• cut each delicata half into slices to form 1/2 inch moon-shaped pieces 
• arrange on a baking sheet in a single layer
• drizzle olive oil and sprinkle salt evenly to coat the slices 
• place in oven and roast for 10 minutes
• flip over each piece with a spatula to ensure even roasting
• continue to roast, turning the squash every 8-10 minutes until both sides are golden brown (about 25-30 minutes)
• remove from oven to cool
• add more salt if necessary

now for the seeds...

• reduce your oven to 275 degrees fahrenheit
• strain your seeds and rinse to remove any excess, then pat them dry
• boil your seeds in a pot on the stove, adding just enough water to cover (and a pinch of salt)
• reduce to a simmer for 5 minutes
• remove from pot and strain once more
• pour the seeds onto a baking sheet
• drizzle olive oil ad sprinkle salt to coat the seeds
• place in oven for 10 minutes
• using a spatula, move the seeds around to ensure even roasting
• continue to roast for another 5-8 minutes
• remove from oven to cool

Let me know if you have any questions! Hope you enjoyed :)