Roasted Squash


1 delicata squash, washed – cut in half (long way), and slice off stem and bottom. Scoop out seeds. Cut 1/3 – inch thick halfmoon slices.
2 TBS olive oil
1 clove of garlic, minced
15 leaves of sage, torn into small pieces
1/4 cup onion, sliced in rings (optional)
Coarsely ground sea salt
Directions: Preheat oven to 350. Place squash slices and onions into a shallow baking dish. Combine olive oil, garlic, and sage in a small bowl. Mix together. Pour over squash and onion slices, and mix to evenly coat. Sprinkle with salt as desired. Roast on top rack of oven for 30-45 minutes, until squash slices are easily pierced by a fork.

In this recipe the skin is left on the squash, and is quite delicious. If you prefer your squash skin-free, just peel the squash using a vegetable peeler before cutting in half.

You can also experiment with adding other veggies to this dish: carrots, potatoes, parsnips, brussels sprouts, etc.

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