v:gourmet

Delicata squash, also known as peanut squash, bohemian squash, or sweet potato squash, is a wonderful simple side dish because it is easy to clean, easy to cut, easy to prep, and you can eat the skin. Sprinkled with smoked paprika, and a little za’atar – a middle eastern herb mixture of dried thyme, oregano, marjoram, toasted sesame seeds, salt, and sometimes sumac – and these roasted morsels liven up the plate, the palate, and are pleasing to the eye. Which is important because we eat with our eyes as well as our mouths. So feast on these and watch them become a staple in your kitchen.

1 delicata squash

olive oil

za’atar

smoked paprika

sea salt and pepper

Preheat the oven to 375 degrees. Wash the delicata squash well. Cut it in half and clean out the seeds from inside. Slide into 1/2 inch slices and place on a parchment lined cookie sheet.

Brush both sides with olive oil. Sprinkle with za’atar and smoked paprika, sea salt and pepper. Turn over and do the same on the other side.

Bake in the oven for about 20 – 25 minutes, flipping them half way through until tender. Serve hot.