Roasted Delicata Squash Rings
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
Directions
Heat oven to 425 degrees. Line a baking pan with parchment paper.
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.
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.
Roast 10-15 minutes. Use tongs to flip squash pieces; continue roasting until brown-tipped and tender, another 10-15 minutes.
Arrange on a platter and sprinkle with vinegar or garnish with dollops of Arugula Almond Sauce. Serve warm.
Suggestions
Find the recipe for the simple Arugula Almond Sauce here.
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