Squash fries anyone? Delicious as an appetizer or as part of “sheet pan dinner” which is when I roast a bunch of veggies, add in a pan of brats or sausages for the carnivores, and call it a meal.
Every time I’m at the grocery, I rummage through the winter squash bin to find a couple of these little beauties. They keep great, as all winter squash do, but they’re my favorite because of their flavor, pretty shape, and ease of prep—no need to peel, the skin tastes great! (Check out this Bon Appétit article on squash skin, pretty funny!)
Give them a try solo (maybe with a black pepper ranch or yogurt dip), with sheet pan dinner, or with something like these curried chickpeas, lentil curry, winter greens curry, or in a salad with greens, currants and a maple vinaigrette. Happy cooking!
Roasted Delicata Squash Rings
- 2 delicata squash
- 1–2 tbsp olive oil
- flake salt Maldon
Preheat oven to 375° F. Remove stem end from each squash, cut in half, scoop out and discard seeds, flip cut side down onto cutting board and slice so you have little half rings (approx 1/4 to 1/2-inch thick). No need to peel delicata, which is why I love it!
Put the squash slices in a bowl, drizzle with 1–2 tablespoons oil and toss to coat. Spread out in a single layer on a rimmed sheet pan and bake 15 minutes until the down-side of each piece is caramelized. Flip each slice and return to oven about 10 more minutes, to caramelize other side. Sprinkle with flake salt and enjoy!
Recipe Notes / Tips
- Advance prep: The roasted squash holds well at room temperature for a few hours. When you're ready to serve, pop them into the oven (375° F) for a few minutes just to get them sizzling again.
- If you want full rings, you can cut each squash in half crosswise, instead of lengthwise, and do your best to scoop out the seeds from each hollow. Cute, but not as easy, which is why I'm fine with the half rings.