It makes one staffer cry in the best way possible (via basically)
—peel it, take out the seeds, slice thinly—and toss it all in a bowl with all that sauciness. Divide the dressed squash onto two rimmed baking sheets and cook for 25–30 minutes, flipping halfway through if you remember, until they're caramelized and crunchy on the outside and tender inside. Make it rainfor garnish. And there you have it: The most reliably delicious recipe you've ever had.
Whenever they're in season, I use delicata squash—you don't have to peel them, they don't have too many seeds to scoop out, and they slice into nice half moons. Acorn also works just fine.Sometimes I just pick these up and snack on them while watching TV after I've made a big batch.
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