squash is unique from other winter squash in that the
skin is thin and edible. In the recipe I cut the squash
in half lengthwise first, but feel free to cut rings
they create more eye appeal and are fun to eat. I added
peppers to the recipe in the picture, just toss them
with the squash, but add them to the pan halfway through
cooking, when you flip the pieces over.
1-2 tablespoons olive oil
Salt and fresh ground pepper
Preheat the oven to 425 degrees. Cut the squash in half
lengthwise. Remove the seeds and save for roasting.
Place the squash with the flat, cut side down and slice
into crescent shapes pieces. Toss in a bowl with olive
oil, salt and pepper and arrange on a parchment lined
sheet pan and bake for 15-20 minutes, flipping one time
half way through.