Roasted delicata with sundried tomato spice mix

Spice Pofile: basil, fennel, garlic, onion, oregano, rosemary, red chile flakes, sundried tomato powder

Delicata squash is one of my most favorite winter squashes. One of the great things about it is that there is no need to peel. Paula from Stock+Spice came up with this sundried tomato blend for the spice, and it is off the charts!

Wash up one large delicata (or two small) and cut the ends off. Cut the squash in half lengthwise and scoop out the seeds. Then chop the squash into half moons. Toss them in a bowl with a couple of tablespoons of olive oil and the spice packet (2tsp Stock+Spice roasted delicata seasoning). Pour them out on a baking sheet and roast in a 375 degree oven, stirring occasionally, until they are nice and brown. Pull from the oven and place it back in the bowl. Toss with 1-2 tablespoons of vinegar, and add salt to taste. Serve and enjoy!