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Roasted Delicata Squash Rings

Prep Time:  15 Minutes

     Cook Time:  20-30 Minutes

Every time I hear a fellow gardener complain about “too many zucchini,” I’m reminded of how elemental squash is to our region.

Ingredients

  • Delicata squash, scrubbed
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Good-quality balsamic vinegar
  • Arugula Almond Sauce

Directions

  1. Heat oven to 425 degrees. Line a baking pan with parchment paper.
  2. Use a vegetable peeler to remove most of the peel from squash. Cut squash in half crosswise and use a knife or grapefruit spoon to scoop out seeds and fibers. Slice halves into 3/4-inch-thick rounds.
  3. Pile on baking pan, drizzle with a little olive oil, toss to coat and then spread out squash rounds into a single layer. Sprinkle with salt and pepper.
  4. Roast 10-15 minutes. Use tongs to flip squash pieces; continue roasting until brown-tipped and tender, another 10-15 minutes.
  5. Arrange on a platter and sprinkle with vinegar or garnish with dollops of Arugula Almond Sauce. Serve warm.

Notes

Suggestions Find the recipe for the simple Arugula Almond Sauce here.