I have a fondness for all kinds of winter squash. I love them all: Butternut, Kabocha, Acorn… and there is one more, Delicata, which I tasted first in Seattle on a rainy day (meaning, a normal day in Seattle!) during Thanksgiving break one year.
My friend’s sister grew the squash on the rooftop of her apartment (very ambitious) and whipped up this simple, elegant side dish which I fell in love with instantly. Rainy days remind me of this wonderful dish, and since it is finally raining here in Northern California, I had to make this!
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| Baked Delicata Squash Rings |
Recipe for Crisp Baked Delicata Squash Rings
Ingredients:
- 2 Tbsp olive oil
- Pinch salt
- 1 tsp black pepper
- One medium size Delicata Squash
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| Slice the delicata squash in to thin rings |
Method:
- Preheat the oven to 400 degrees
- Wash the delicata squash and pat it dry. Then slice it in to thin rings and remove the seeds in the middle
- Toss the squash with olive oil, salt and pepper
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| Delicata squash tossed with olive oil, salt & pepper |
- Line a cookie tray with Al Foil. Place the squash rings on the tray in a single layer
- Bake for 30 – 40 minutes until the skin is lightly browned and flip the rings over half way through
- Serve warm
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| Baked Delicata Squash Rings |
A very satisfying, delicious side for any meal.