Delicata squash are roasted with their thin skin left on. The texture is sooth and the taste is nutty and sweet.
2 Delicata squash
Extra Virgin Olive Oil
1 Tablespoon honey (optional)
Sea salt or kosher salt
Fresh ground pepper
2 Tablespoons of fresh thyme, chopped
1/4 cup prosciutto, cut in thin strips (Julienne style)
Preheat oven to 400°
Cut each squash in half lengthwise. Scoop seeds out with a teaspoon. Cut each half crosswise into 1/2 inch half moon pieces.
Place the Delicata half moon slices on a sided baking sheet or a large metal roasting pan.
Drizzle a small amount of olive oil over the squash and the honey, just enough to coat, but not puddle in the bottom of the pan. With your hands toss the squash with the salt, pepper and thyme. Sprinkle the prosciutto over the top.
Bake for 15 minutes, turn and bake for another 10 to 15 minutes. The squash should have golden edges and a fork should easily pierce the flesh when done. Try not to over bake.