A TFF Fall Staple
Heat the oven to 425.
Rinse 2 Delicata Squash, scrubbing if necessary.
Cut the squash in half lengthwise, then scoop out the pulp and seeds. (Delicata squash seeds are edible when toasted, but you need to remove the pulp from them first)
Slice the squash into half-rounds about a quarter-inch thick. If they are too thick, they won’t cook properly but if they are too thin they will burn.
Drizzle olive oil on a baking sheet and then sprinkle it with salt. Use a fork or spatula to mix together and cover every inch of the pan.
Arrange the squash in a single layer. You can fit them together like puzzle-pieces to fit more.
Bake for 20 minutes or until the bottoms are nicely browned. Remove from the oven and allow to cool a couple of minutes, then turn each slice over. This is time-consuming but the only way to guarantee the squash will get cooked right on both sides.
Return to the oven and bake another 5-10 minutes. The second side will caramelize much more quickly, so take care not to burn it.