Roasted Delicata Squash with Za'atar

I am always very happy when squash and pumpkin season starts. Contrary to many Americans though, I like all forms in savory recipes, not sweet ones. No brown sugar, maple syrup, or cinnamon with my Cucurbitaceae please!

This roasted Delicata squash can be eaten as a side dish to meat, on its own with a dollop of plain yogurt, or added to a salad in autumn colors such as the one above. It is easy to make, versatile, delicious and practically addictive. I have now made it four times in a few weeks, which is unusual for me as, those of you who read this blog know that I do not like to repeat recipes.

Delicata squash is great because you can eat the skin so no peeling necessary. If you don't have za'atar, substitute dried thyme or oregano.

This will make two servings

1 small Delicata squash

2 tsps olive oil

1 tsp Za'atar

Salt to taste

Preheat oven to 375. Line a baking tray with parchment paper.

While the oven is heating, wash the squash well and dry it. Cut it into rounds, and scoop out the seeds and stringy matter.

Lay on the baking tray in one layer and brush with half the oil, sprinkle with half the Za'atar and some salt. Turn the squash pieces over and repeat with the remaining oil and Za'atar.

Bake in the oven for 20 minutes, before turning the rings over and cooking for an additional 15-20 minutes on the other side. You want your squash to be tender and starting to caramelize around the sides.

Eat as described above.