Roasted Delicata & Shallots

ROAST: Adjust racks to top and middle positions and preheat oven to 425 degrees. Halve, peel, and cut shallots into ½-inch-thick wedges. Halve each squash lengthwise; scoop out seeds with a spoon and discard. (TIP: Use a cloth on top of your knife to help apply more pressure if needed.) Slice crosswise into ½-inch-thick half-moons. (TIP: Squash skins are edible—no need to peel!) Divide shallots and squash between two baking sheets. Top with a large drizzle of oil; rub to evenly coat. Season with 2 tsp salt total (use 1 tsp salt per baking sheet). Arrange in an even layer (it’s OK if some of the veggies overlap). Roast on top and middle racks until browned and tender, 20-25 minutes.