Ingredients
4 delicata squashes (about 3 pounds total), cut crosswise into 1/2-inch rounds, seeds removed
1/2 cup combined large sage leaves and snipped rosemary sprigs
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Preheat oven to 425°F. Arrange squashes in a single layer on two rimmed baking sheets. Sprinkle with herbs; brush both sides of squashes and herbs evenly with oil. Season with salt and pepper.
Roast until squashes are golden brown on bottom, about 15 minutes. Flip squashes and herbs; roast until tender, about 5 minutes more.
