We love Delicata Squash for it’s ease of prep and sweet, buttery taste! A fall/winter squash with an edible skin makes for less peeling and less-labored chopping. This quick recipe can be likened to an onion ring, or a baked “chip.” Top salads, eat as an appetizer or side, or drizzle with a creamy aioli. Yum.
Recipe from Urban Chickpea blog
Serves 4 as a side dish
2 – 3 delicata squashes
3 tablespoons of canola or grapeseed oil
1 teaspoon of salt
pinch of red pepper flake
freshly ground black pepper
1. Preheat oven to 400 degrees and line two baking sheets with parchment paper.
2. Slice each delicata squash in half horizontally (to preserve circle-shape) and scoop out the seeds with a small spoon. Then slice 1/4-inch rings.
3. Toss the rings with the oil, salt, chili flake and pepper, making sure that there is just enough oil to coat. Place the rings in a single-layer on the prepared baking sheets and roast for 30 – 40 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side. Add more salt to taste, if desired.