By An Edible Mosaic
Prep Time: 20 min
Cook Time: 30 min
Trim both ends off each delicata squash. Cut each in half lengthwise, scoop out the seeds, and slice them into 1/4-inch thick half-circles.
Toss the squash with the oil, salt, and black pepper, and spread it out evenly on a large baking tray.
Roast the squash until its golden brown in spots on both sides, about 25 to 30 minutes, flipping once halfway through. See the recipe for directions on how to make rosemary brown butter and toasted hazelnuts.