About a year ago, my father introduced me to delicata squash. So tasty, and so easy to prepare! There are lots of recipes, but just to show how easy this is, here’s mine:

  • Scrub any dirt off with a vegetable brush

  • Slice into appoximately 5mm rounds. Thicker to cook longer, or brown less, or brown more evenly; thinner to cook quicker and brown faster. Don’t peel. Don’t pit. Just slice.

  • Arrange slices on parchment paper or silicone mat on baking sheets. Keep the seeds in their slices.

  • Drizzle lightly with olive oil. Don’t drench them.

  • Generously dust with herbes de provence. I use about 1 tablespoon per squash, measured by eye and taste.

  • Bake in a fast oven (400-425°F, 200-220°C). Time depends on thickness and preference. 40 minutes to 1 hour will generally be sufficient to induce the maillard reaction. They cook slowly until enough water evaporates, then they brown farily quickly. Check for doneness every 5 minutes or so after 30 minutes in the oven.

  • Serve quickly when done. They cool off quickly.