Roasted Delicata Squash

One of the best ways you can satisfy your sweet tooth is to indulge in a plateful of sweet vegetables. They are most abundant in Autumn and make up a good part of my Autumn Master Cleanse .

What you see here is roasted delicata squash, one of my favorites.

Here’s a simple recipe and how to make it:

2 medium delicata squashes, thoroughly washed (you eat the skins)

2 tbsp.extra-virgin olive oil

1 tsp.curry powder or 1 tsp. cinnamon or nutmeg

Kosher salt Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 425°. Cut squash lengthwise in half and scoop out seeds.

2. Cut each half into 1/2’ slices.

3. Place is a bag and toss with olive oil, salt and pepper and spice of choice; lay each slice on a flat baking sheet.

4. Roast until golden and soft on the inside, about 20 minutes, turning halfway through.