Like oven baked potatoes, squash can achieve that addictively satisfying combo of a crispy edge with soft creamy interior. Delicata and acorn squash are both perfect choices for this snackable recipe. Choose one, or mix and match!
2-3 delicata or 2 acorn squash, or a blend of both
2 Tbsp olive oil, plus more to prepare baking sheet
1 Tbsp honey or maple syrup
3/4 tsp cinnamon (or your spice of choice - paprika or cumin also work here)
Optional pinch of cayenne or red pepper flakes
Preheat oven to 425F.
Cover a baking sheet with a piece of parchment paper, and coat lightly with olive oil.
Prepare squash by halving them, scooping out their seeds, and slicing into ½ inch thick half moons.
Toss squash in a large bowl with 2 T olive oil, 1 T honey or maple syrup for a touch of sweetness, and ¾ teaspoon of your choice of spice (parika, cumin, or cinnamon all work. Add a pinch of cayenne for a kick!) Season with course salt.
Arrange squash in a single layer on the parchment paper lined baking sheet.
Bake for 20 minutes or until bottoms and edges are a golden brown, then flip squash. Cook for an additional 10 minutes or until edges are crisp and squash is easily pierced by a fork.
Baked squash is especially tasty with some finely chopped herbs like thyme, sage, or rosemary. These feel extra-special dipped in or drizzled with a yogurt sauce. Try combining greek yogurt with lime or lemon juice, a dash of olive oil, and salt.