PCC Roasted Squash
Preheat oven to 400Â° F.
Trim off tops and bottoms of squash. Cut squash in half and remove seeds. Cut acorn squash lengthwise into wedges about 1-inch thick. Slice delicata squash into 2-inch chunks.
Toss squash pieces with oil, ground rosemary, black pepper and salt. Roast on sheet tray until lightly browned and soft, about 20 minutes.
The PCC Deli prefers to use delicata and acorn squash but any seasonal squash will do.
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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