Roasted Delicata squash recipe

I treasure the short season when Delicata squash appears in the markets. The skin of this beautiful striped squash, which is shaped like a chubby zucchini, is thinner than the skin of winter squash and thicker than that of summer squash. It is edible, and therefore left on when roasting.

Delicata can be roasted with little more than salt and pepper — or you can take it to the next level with the spice blend below; its nuanced flavor balances against the sweet and nutty flavor of the squash. The preparation takes less than 5 minutes, and the squash cooks in about 20 minutes. The result is an aromatic treat with the beloved flavors of autumn.

Once cooked, the squash keeps well in the refrigerator for a couple of days, and may be eaten at room temperature or reheated in the microwave.

Spiced Delicata Squash

2 ½ pounds Delicata squash, halved lengthwise and seeds scooped out

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon dried basil

½ teaspoon ground cumin

½ teaspoon cinnamon

½ teaspoon coriander

½ teaspoon cardamom

¼ teaspoon ginger

1/8 teaspoon cayenne (optional)

1. Preheat the oven to 400 degrees. Coat two sheet pans with cooking spray.

2. Cut the Delicata across in ½-inch thick slices. Toss in a large bowl with the olive oil until it is well coated. Add the salt, basil, cumin, cinnamon, coriander, cardamom, ginger and cayenne (if using). Place in a single layer on the sheet pans and roast until a toothpick (or fork) easily slides all the way through, about 20 minutes.

MAKES 6-8 SERVINGS