From Canapes & Soirees
1 whole dumpling squash
1 tbsp coconut oil
salt and pepper to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Slice the top off the squash. Scoop out the seeds and stringy pulp with a spoon. Discard seeds and pulp.
*See separate instructions for sliced squash or halved squash below.*
Sliced Squash: With a sharp knife, slice the squash into thin 1/4" slices. Cut along the ribs or ridges of the squash.
Toss the slices with olive oil, and salt & pepper to taste. Line slices in a single layer on a baking sheet, and cook for 7 to 9 minutes. Flip the slices with a fork or small spatula. Return to the oven, and cook for an additional 7 to 9 minutes. Remove from the oven and serve immediately.
Halved Squash: With a sharp knife, cut the squash into halves along the ribs or ridges of the squash. Rub each quarter with a thin layer of coconut oil, and season with salt and pepper.
Roast the quarters pulp side up for 12 minutes. Remove from oven and flip to be pulp side down. Roast an additional 8 minutes. Remove from oven. Carefully turn squash over, and serve immediately.