Roasted delicata squash

I work as a professional chef, went to school after years of learning in the field. I only have one change to make to this recipe. It works well and is how I roast most squash with similar flesh, as some one else said that the olive oil smoked. You can raise the Flashpoint of olive oil ( don't use extra virgin for cooking ) add canola oil to regular olive oil and you can avoid the smoke and still benefit from the flavor of olive oil. Hope this helps  -  02 Nov 2015  (Review from Allrecipes US | Canada)

It didn't dawn on me that olive oil wouldn't be the best to use for this until I noticed the smoke in the house...olive oil doesn't have a high enough smoke point to tolerate 400 degrees for 30 minutes. A butter/olive oil blend would work better and add to the flavor too. Also, I should've cooked it longer after flipping the squash because I would've like it a little bit more browned. Other than that-simple and excellent. Delicata has a delicious flavor on its own and a simple recipe like this lets that shine through.  -  23 Oct 2013  (Review from Allrecipes US | Canada)

Simple, just how I like my vegetables. I used butter like suggested by another reviewer. Baked it upright, didn't need to be flipped. Turned out perfect.  -  14 Aug 2014  (Review from Allrecipes US | Canada)