A terrific fall squash, delicata, gets tossed with rosemary and coarse salt, then it's roasted until it caramelizes and gets all wonderful and makes the word "squash" seem not so ugly after all.
Yield: 3
Ingredients
2delicata squashabout 1 pound each
3tablespoonsolive oil
1tablespoonfresh rosemarychopped
1/2teaspoonkosher salt or to taste
Fresh ground black pepper
1/8cupcrumbled feta cheese
Instructions
Preheat the oven to 400 degrees.
With a paring knife, peel the squash. Slice in half lengthwise, and scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.
Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.
Spread onto a large rimmed baking sheet in a single layer.
Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.
Place cooked squash into a serving dish and sprinkle the feta over the top. Serve.