, , , , , , , , , , , ,

Easy as 1,2,3.

(Well maybe a few more steps, but these are quite good for the amount of effort put in.)


This was also my first time trying delicata squash – they are incredibly flavorful!  Quite buttery and almost nutty – the flesh was a bit stringy but I didn’t mind it at all, unlike regular pumpkin.  The flavor of these squash rings shone through, and was enhanced with some spices.


Definitely eat the skin; it’s loaded with vitamins & minerals, and is actually quite tender for a winter squash.

And feel free to double or triple the recipe, the amount of squash rings I made only lasted 20 minutes out of the oven.


Roasted Delicata Squash Rings:
~ Yield: 1 Delicata Squash (Enough for 2, or 1 very hungry person)

  • 1 Delicata Squash
  • 1 Tbsp savory spices (I used garlic powder, ground pepper and paprika)
  • 1/2 tsp salt
  • 1/2 Tbsp coconut oil, melted

First off, wash your squash.  Then, holding it firmly, cut off the ends and discard.  Continue to cut ‘rings’ in the squash, about 1/3 an inch thick.  Using a spoon, gently cut out the seeded centers of the rings and discard/save for making roasted pumpkin seeds.
Place rings in a bowl or on a greased baking sheet and toss with coconut oil and spices.  Evenly spread the rings out on a baking sheet (or bonus points for using a baking rack!).

Bake at 375 degrees for about 30 minutes, flipping them on the halfway point.  If they’re not quite brown bake for another 10 minutes or so.
Nom on these straight from the pan; they will burn your tongue but it’s worth it.