Scrub each delicata squash because you will be eating the skin as well. Cut crosswise into ¾ inch discs. With a spoon scrape along the inner edge and scoop out the seeds from each center. Clean and dry the seed to roast them later.
Lay the squash discs in a single layer on a roasting pan.
Drizzle the top with a little olive oil and sprinkle with Himalayan salt and half of the fresh oregano leaves.
Bake in the oven for about 15 minutes. Remove from oven and with tongs and gently turn over each squash and continue to roast for about 10 to 12 more minutes, or until becomes golden brown with a few darker caramelized spots.