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Roasted Delicata Squash Slices

Delicata might be the most rewarding winter squash to work with, requiring relatively little work to prepare but still boasting the wonderfully sweet and savory flavors we love in the larger, harder-skinned gourds. When roasting delicata in your June, it’s important to not overload the pan--the size and weight of the squash matter less than making sure the slices are in an even layer and your June Pan is not overcrowded. Try serving roasted delicata next to your favorite protein, or use the slices to top grain bowls and salads.

Prep Time — 10 min
Cook Time — 16 min
Servings — 4
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Ingredients

1 delicata squash

2 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

Tools

measuring spoons

chopping board

knife

spoon

June Pan

June Oven

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Cut and clean the squash

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

Slice the squash

Place the squash halves flat-side down on the chopping board. Slice the squash into ¼”-thick half-moons. Discard the stem.

Season the squash

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

Roast the squash

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.

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Serve

Remove the squash from the June Oven and serve hot or warm.

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