rosemary roasted delicata squash

17 Jan

I can’t believe that I have never tried delicata squash before.  It is tasty and so easy.  No need to peel since you can eat the skin!

Another check off the “have never tried” vegetable list.

Rosemary Roasted Delicata Squash

  • 1 lb delicata squash
  • salt and pepper
  • 1 tsp. chopped fresh rosemary
  • Misto filled with olive oil

Preheat oven to 400 degrees F.  Halve squash lengthwise, then cut into 1/2 inch slices.  Place in bowl and spray 2 seconds with Misto.  Sprinkle with salt, pepper, and rosemary.  Toss to combine.

Spray baking sheet for 2 seconds with Misto.  Place squash in a single layer on pan and roast until tender, about 25 minutes.

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Posted by on January 17, 2012 in side dish, vegetarian



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