This squash adapted from Skinny Taste is a treasure! Leaving the skin on makes it so easy and SO delicious, chewy, and yet tender. Best texture. And the lemon zest takes it over the edge.
1Whole washed/dried delicata squashhalved, seeded and sliced into half circles (no need to peel! yes you eat it! (480 g)
1/2 Tbspolive oil(7 g)
1garlic cloveI use the frozen Dorset cubes from Trader Joes and other basic grocers
1tspkosher salt
1/4tspblack pepper
4tbsgood grated or shaved parmesan(20 g)
1small shallotsliced thinly (50 g)
2tbsfresh parsley(or 1 Tbsp dried)
1tspchopped fresh thyme(or 1-2 tsp dried)
1tsplemon zest(I just zest one lemon)
Instructions
Preheat over to 425. Line a baking sheet with parchment, lightly sprayed with oil.
Slice squash in half and scoop the seeds out with an ice cream scoop. Slice the halves into 1/4 inch thick half circles and place them in a big ziplock bag.
Add garlic, parmesan, parsley, thyme, lemon zest, salt, pepper, and olive oil into the bag. Seal and shake well to coat.
Pour out onto the lined baking sheet.
Bake in the center of the oven until soft and golden brown on the edges. About 25 minutes.
Notes
These were delicious as a snack dipped in marinara... or tossed into my kale salad. Or of course just plain! A FAVORITE when they're in season!