1 delicata squash
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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Carefully cut the squash in half lengthwise through the stem and use a spoon to scoop out the seeds. Discard the seeds.
1 delicata squash
chopping board
knife
spoon
Place the squash halves flat-side down on the chopping board. Slice the squash into ¼”-thick half-moons. Discard the stem.
Transfer the squash to a June Pan. Drizzle the oil and sprinkle the salt and pepper evenly over the squash. Toss to coat, then spread the squash in a single layer on the June Pan. Reserve any slices that don't fit on the June Pan for another use.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
June Oven
measuring spoons
Place the squash on the middle shelf of the June Oven. Roast 16 minutes, until the squash is tender and browned. June will notify you when the squash is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Remove the squash from the June Oven and serve hot or warm.
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