Simple Roasted Delicata Squash

I grew to love delicata squash this past winter, thanks to the plethora I received from the winter CSA I participate in with Local Roots Farm. I was at first perplexed with how to cook them, and after experimenting mixing the squash into a few different dishes, I decided to return to simplicity, roasting it wish a touch of olive oil and a sprinkle of nutmeg. What emerged from my oven were little rounds of yellow joy. Sometimes, simpler really is best.

• Delicata squash

• Olive oil

• Salt and pepper

• Nutmeg

1. Preheat oven to 425 degrees F.

2. Wash delicata and slice in half vertically. Scoop out seeds and pulp, then slice into half moons.

3. Toss on a sheet pan with olive oil, generous grinds of salt and pepper, and sprinkles of nutmeg.

4. Space evenly on the sheet pan to ensure the squash gets crispy instead of steams. Roast untouched for 25 minutes, cool on the pan for 5 minutes, then serve.