There are so many gorgeous different kinds of squash in the market right now. It takes a little research to get to know which ones are good for what type of cooking. I love delicata squash- it’s the one that’s small, oblong, and pale with dark green stripes. It’s great for roasting whole or sliced. I like to slice the squash thinly so that I can leave the peel on. It gives it a nice contrasting texture.
- 1 delicata squash, halved lengthwise, seeds scooped out and sliced very thin into half moon shapes
- 1 T. balsamic vinegar
- 1 t. olive oil
- Salt and pepper
- 1 t. fresh rosemary, chopped
- ½ C. walnuts
Heat oven to 400 degrees. Toss together all ingredients and spread out in one layer on a rimmed baking sheet. Roast for 10-12 minutes, tossing once.