Roasted Half-Moons of Delicata Squash

I've said this often enough by now that I'm sure we're all sick of hearing about it, but just about any vegetable becomes transcendant when you toss it with a little olive oil and salt and roast it until golden in a hot oven.  Delicata squash is no exception.  Remember that the skin is very thin and totally edible -- no arduous peeling required!


ROASTED HALF-MOONS OF DELICATA SQUASH
adapted from a variety of sources, as well as my personal feelings about roasting veggies with olive oil and salt

Delicata squash (allow 1/2 to 1 squash per person, depending on size)
olive oil
coarse sea or kosher salt

Preheat oven to 400 degrees.  Halve and seed the squash, and slice the unpeeled halves into 1/2-inch half-moons.  Toss them with a tablespoon or two of olive oil and a pinch of coarse salt, then spread the pieces in a single layer on a cookie sheet, and roast  for 20-30 minutes, or until nicely browned.  Turn pieces once or twice during roasting -- they turn brown where they touch the pan.  Serve hot, as a side dish, or as a topping for a green or grain salad.