This dish is deceptively simple. It only has a few ingredients, but the way the warming spices of the curry meld with the slight sweetness of the squash makes this dish perfectly reminiscent of fall. Plus, I absolutely love the way the slices get so crispy they’re almost like chips.
- 4 cups delicata squash, cut in half lengthwise, de-seeded, and sliced into very thin half moons (about 1-2 squash, depending on the size)
- 2 tbsp cooking fat (see note below)
- 1 tsp curry powder
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 415°.
- Toss all ingredients together and spread out in a single layer on a baking sheet. Feel free to put down some parchment paper or a silicone baking mat on the sheet to make cleanup easier.
- Bake for 30-35 min until golden brown and many pieces are starting to get crispy. Stir once in the middle of cooking.
- Remove from the oven, adding any additional salt or pepper if desired, and enjoy immediately.
*Note: Since this dish cooks at a high temperature, olive oil isn’t the best choice. Some good choices would be melted ghee, avocado oil, duck fat, or coconut oil.