Delicata squash is a winter squash that I absolutely love. Its skin is soft so you can eat it, almost like a summer squash or zucchini, but it is a little thicker. However the inside flesh is nothing like a zucchini or summer squash. Its flesh is so tender and sweet, almost like a butternut squash. I love making this winter squash as a side dish because it’s a lot less work than butternut squash. Butternut squash or spaghetti squash aren't tricky, but their skin is so thick and hard, it makes it difficult to cut. Then, they are big and take longer to cook. The delicata squash is small yet substantial, easy to cut, the seeds are easy to scoop out and it doesn’t talk a long time to cook at all!

Ingredients:

• 2 delicata squash

• Salt

• Black pepper

• Garlic powder

• Olive oil

• Fresh thyme, leaves pulled off the stem

Instructions:

1. If roasting in the oven, first preheat to 425. Otherwise, take out your air fryer.

2. Wash the outside of the squash, then slice in half lengthwise. Scoop out the seed. You can save them to roast or simply toss out.

3. Flip the halves over so the cut side is facing down. Then cut about one inch slices. Drizzle olive oil over the slices, then sprinkle (a couple pinches of each) with salt, pepper, garlic powder and fresh thyme leaves. Rub the seasoning and oil over the slices to evenly coat.

4. At this point, you can either arrange them on a baking sheet for the oven or be ready to arrange them in the air fryer. If using the air fryer, now preheat to 400 for 3-5 minutes.

5. Cook in the air fryer for 10 minutes.

6. - Or roast in the oven for 20 minutes (flipping halfway through, after the first 10 minutes).

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