by Sheryl Julian and Julie Riven. Photo Jim Scherer. Recipe and photo
appeared in the Boston Globe newspaper, October 22, 2006.
Delicata squash rings
make an easy and healthy 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.
Squash Hints, Tips, and Information, and more delicious
Baked Delicata Squash Rings
Yields: 4 to 6 servings
Prep time: 10 min
Cook time: 30 min
2 tablespoons butter, melted
salt and freshly-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.