Wash the delicata squash thoroughly—since the skin is edible, you want it clean. Slice off the ends, then cut each squash lengthwise. Scoop out the seeds using a spoon. The seeds can be rinsed and roasted later, just like pumpkin seeds.

Place each half cut-side down and cut into ½-inch half-moon slices. This shape roasts evenly and gets beautifully crisp at the edges.

In a mixing bowl, toss the squash with olive oil, salt, pepper, and optional garlic powder or maple syrup. Each piece should be lightly coated for even browning.

Spread the squash in a single, even layer. Leave space between pieces so they roast instead of steam.

Bake at 425°F (220°C) for 20–25 minutes, flipping halfway for golden, caramelized results.

Transfer to a platter and garnish with fresh herbs. Serve warm or use in salads and grain bowls.