Ingredients:

  • 2 medium delicata squash (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the ends off the delicata squash, halve it lengthwise, and use a spoon to scrape out the seeds. Cut the squash into 1/2-inch (1.3cm) thick half-moon wedges.
  3. In a large mixing bowl, whisk together the olive oil, smoked paprika, cayenne, garlic powder, salt, and pepper.
  4. Add the squash wedges to the bowl and toss thoroughly until every piece is evenly coated in the spice mixture.
  5. Spread the wedges on the prepared baking sheet in a single layer, ensuring no pieces are touching to prevent steaming.
  6. Roast for 25–30 minutes, flipping the wedges halfway through, until the edges are mahogany-colored and the flesh is tender when pierced with a fork.