Roast DELICATA SQUASH (or Butternut)

An original recipe by Helen and Isaiah Jackson

Prep Time: 10-15 minutes
Cook Time: 25-35 minutes
Cooking Utensils:  Chef's or other very sharp larger kitchen knife,melon baller or teaspoon, bowl, parchment paper or foil, baking pan or dish
Serves:  4-6 depending on size of squash

INGREDIENTS
1-2 small to medium size delicata squash (medium equals size of your two fists together)  Butternut should be small if you don't want to peel it.  
1-2 Tbsp olive oil
Pinch or two of  sea salt and pepper

PROCESS
 Heat oven to 425.
1.  Wash and dry the squash removing any blemishes or scars on the skin. Do not peel.

2.  Leaving the squash whole,cut off the end where the vine was attached, and  slice the squash into approximately 1/2 inch rings. Cut rings in 1/2 or 1/3rds ( if large)   Using a melon baller, teaspoon or sharp small knife, remove all seeds (the stringy part will melt in the  roasting process)

3. Toss squash rings in oil and s&p and place on roasting pan, flesh side down on the parchment paper on foil.(this is important as you want the squash flesh to brown)

4. About 1/2 way through the roasting process, check the squash carefully lifting a few pieces to see if they are browning properly.  When browned nicely, turn the pieces over using tongs or a lifter so as not to break the pieces in two or mush them. Return to oven.

5. Brown the other sides of the squash (this will only take 5-7 minutes).

Squash is done when it is soft, is somewhat caramelized, and smells slightly sweet.

NOTE:  The squash doesn't take very long to cook, but the browning process is important as it adds a lot of flavor and color to the dish.  It's OK if it gets really dark brown, that's just the sugar converting to a more liquid state.  Just watch so that it doesn't burn.

This is a wonderful complement to any meal.  This dish can be prepared earlier in the day, or the day before.