I started cooking delicata squash several years ago after coming across it at a Farmer’s Market in Boston. I’ve been in love with it since. Like other autumn squashes, the sweet squash is absolutely delish. Unlike the other autumn squashes though, you can eat the skin. Yay to not having to peel the squash! The creaminess of the goat cheese really compliments the roasted, sweet squash. Serve as a side dish to grilled pork tenderloin or chicken, or you could top the squash on an autumn kale salad, such as the Harvest Salad.
- 2 Delicata Squashes
- Olive Oil, drizzle to lightly coat
- 1/2 Cup +- Crumbled Goat Cheese
- Salt & Pepper, to taste
Preheat the oven to 425 degrees. Clean the squash and then slice the ends off. Cut the squash in-half lengthwise, and then scoop out the seeds. Cut the halves into half-moon thick slices. Place in a single-layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the squash for 20-25 minutes or until it’s completely tender. Sprinkle with crumbled goat cheese and serve warm.