Roasted Delicata Squash Rings

Roasted Delicata Squash Rings
4.5 from 2 ratings
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These roasted delicata squash rings are completely customizable. Whether you serve them with a hearty steak or place them atop a salad, just vary the spice rub on the squash to complement the rest of your meal. This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 40 minutes
Ingredients
  • 2 medium-large delicata squash, about 1 ½ pounds total, ends trimmed off
  • 2 tablespoon expeller-pressed canola oil, safflower oil or olive oil
  • salt, pepper
  • 1 to 2 teaspoon favorite spice rub
  • balsamic glaze, optional
  • pumpkin seed oil (or other nut oil), optional
  • chopped fresh chives or green onion tops
Directions
  1. Cut squash crosswise into ½-inch thick rings. Use a serrated grapefruit spoon or clean hands to pull away and discard the fiber and seeds in the center of each ring.
  2. Put the rings in a single layer in a microwave-safe 13-by-9-inch baking dish. Add ½ cup water. Cover with a lid or plastic wrap vented at one corner.
  3. Microwave on high until nearly tender when pierced with a fork, 5 to 6 minutes.
  4. Let stand, covered, a few minutes. Drain off the water. (This step can be done up to a day in advance; refrigerate covered.)
  5. Arrange squash on a baking sheet.
  6. Brush both sides with canola oil. Sprinkle with salt, pepper and spice rub. (This can be done several hours in advance; let stand covered at room temperature.)
  7. Heat oven to 425 degrees.
  8. Roast squash, 10 minutes. Flip the pieces over; roast until edges are golden, about 10 minutes.
  9. Transfer gently to a serving platter. Serve garnished with a drizzle of balsamic glaze, pumpkin seed oil and chives.
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