You don’t have to peel delicata squash to make these roasted squash slices. Serve warm as a side dish, or at room temp as a snack with a spicy aioli dipping sauce.
1 large delicata squash – ends trimmed, halved lengthwise, seeded
1 tablespoon olive oil
1 teaspoon salt
cayenne pepper to taste
Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.