Winter squash recipe

baked delicata squash rings
whole delicata squashWhen it comes to squash, most people tend to limit themselves to summer squash and zucchini, not realizing they’re missing out on some of the sweetest vegetables God has created – winter squash. The most popular varieties are acorn squash, butternut squash, delicata squash, and spaghetti squash. This recipe features delicata squash, also known as peanut squash or sweet potato squash. It’s an oblong-shaped vegetable with a cream-colored, green striped skin. Delicata squash is mild tasting and fairly sweet with a nice, buttery texture, similar to that of sweet potatoes.

Baked Delicata Squash Rings

2 delicata squash (about 1 1/2 to 2 pounds), unpeeled
1 1/2 TB extra-virgin olive oil
1/4 teaspoon dried parsley
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 425 degrees. Cut squash into 1/2-inch rings. Scoop out seeds and pulp from the middle of each ring and discard (a small ice cream scoop or melon baller works well). Lightly spray or rub a baking sheet with olive oil, and place rings on sheet. Do not overlap. Mix olive oil, parsley, thyme, salt, and pepper in a small bowl. Using a basting brush, spread olive oil mixture on both sides of rings.

Bake 15 minutes. Flip, and bake 10 minutes more or until golden brown and tender.

Recipe Notes

  • Instead of delicata squash, you can use acorn squash or butternut squash, but the skins are much tougher and should not be eaten.