• Three whole local delicata squash
  • 2 Tbsp local honey
  • 1/2 tsp sea salt
  • 3 Tbsp olive oil

Scrub the squash, then cut them in half lengthwise.  Scoop out the seeds and membrane and cut each half into 1 inch wide crescents.  Toss with oil and arrange in a single layer on a baking sheet.  Roast at 400 degrees for 25 minutes or until edges brown lightly.  Toss with honey and sea salt and return to oven for 10 minutes longer. 

(From Amy Pelham of the Swan Café) 

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