Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper.

Slice each delicata squash in half lengthwise. Scoop out and discard the seeds. Then slice each delicata section into ½-inch wide half moons.

Add the sliced delicata squash, avocado oil, garlic powder, salt, and pepper to a large bowl. Toss to coat evenly.

Spread the delicata squash out into a single layer on the prepared baking sheet. Don’t overcrown the baking sheet or the squash won’t brown properly. Use two baking sheets, if necessary.

Place the delicata squash in the oven and roast for 20 minutes. Then flip each squash piece over and roast for another 15-20, until desired level of doneness.

I like my squash on the more-golden side, so I usually continue roasting for the additional 20 minutes. But so long as the delicata squash is tender, you can brown it to your liking.

Because of its high starch content, squash doesn’t hold on to its crispiness very long. So it’s best served right away.

Store leftovers in an airtight container in the fridge for 3-4 days. You can reheat in the oven at 350° Fahrenheit for 10 minutes or in a toaster oven until heated through and crispy again. When reheating, keep in mind that the skin will be a bit tougher than when first cooked.

You can also dice up some of the leftover roasted squash and reheat it in a pan with a bit of oil. This is especially good for breakfast with a fried egg.