If using the oven, preheat to 425°F. If using an air fryer, skip this step.

Slice off both ends of the delicata squash. Cut it in half lengthwise and use a spoon to scoop out the seeds. Slice into half-inch thick half-moon pieces, ensuring uniform size for even cooking.

TO BAKE: Arrange slices on a parchment paper-lined baking sheet. Drizzle with olive oil, rubbing to coat. Spread slices evenly without overlapping. Sprinkle dried rosemary (breaking with fingers) and a pinch of salt over the squash. Roast for 20 minutes, flip, then roast for 10 more minutes until browned. Serve immediately.

TO AIR FRY: Toss squash slices with olive oil, dried rosemary, and a pinch of salt. Place in the air fryer basket without overcrowding (cook in batches if needed). Air fry at 400°F for 9-12 minutes, shaking the basket once during cooking, until golden and tender.