Baked Delicata Squash Rings
How To Bake Delicata Squash Rings

Recipe by Sheryl Julian and Julie Riven. Photo by by Jim Scherer. Recipe and photo appeared in the Boston Globe newspaper, October 22, 2006.

Delicata squash rings make an easy and healthful appetizer. Stack them up and pass the napkins or serve as a side dish or add them as an attractive garnish to your dinner dishes. Yes, you eat the skin of delicata squash.

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Baked Delicata Squash Rings

4 delicata squash
2 tablespoons butter, melted
1 tablespoon olive oil
Coarse salt and coarsely ground black pepper to taste
1 tablespoon chopped fresh thyme

Preheat oven to 425 degrees F. Have on hand two (2) large rimmed baking sheets.

With a long paring knife, cut the squash into 1/2-inch-thick rounds. Then cut around the centers of the rounds to remove the seeds.

Place the squash rounds on the baking sheets. Pour the butter and olive oil over the rings. Turn the rings so they're coated on both sides. Sprinkle with salt and pepper.

Arrange the rings so they do not overlap on the baking sheets. Bake approximately 20 to 30 minutes or until they are golden brown and tender when pierced with a fork. Remove from oven.

To serve, stack the rings on individual serving plates or a large platter, sprinkle with salt and thyme, and serve at once.

Makes 6 servings.