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