Roasted Delicata Squash Rings
Here's how to cook delicata squash in the oven with no peeling. Thick rings are tossed with butter or olive oil, salt, pepper, and cinnamon, then roasted until golden outside and tender inside. Finish with an optional drizzle of maple syrup for a fall side dish or harvest salad topper.
Servings: 4 servings
Calories: 121kcal
Equipment
- Sharp chef's knife
- Rimmed baking sheet
- Parchment Paper
- Biscuit cutter or round cookie cutter (or a spoon)
Ingredients
- 2 medium delicata squash 800–1,000g total, whole
- 1 to 2 tablespoons olive oil 14–27 g or melted butter 14–28g
- ½ teaspoon salt 3g
- Pinch of black pepper to taste
- Pinch of cinnamon optional, to taste
- 1 to 2 tablespoons maple syrup 20–40g, optional, for finishing
Instructions
- Preheat the oven – Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and trim the squash – Wash and dry the squash, then cut off both ends. There's no need to peel it.
- Slice into rings – Slice each squash crosswise into ½-inch-thick rings. You can cut them up to ¾ inch thick, depending on your preference. Keep the slices as even as possible.
- Remove the seeds – Press a biscuit cutter or round cookie cutter into the center of each ring to remove the seeds and stringy membrane, or scrape them out with a spoon. I used a 1¾-inch biscuit cutter for the two medium squash I roasted.
- Season the rings – Toss the rings with the olive oil or melted butter, salt, pepper, and cinnamon until evenly coated. Spread them in a single layer on the baking sheet, leaving a little space between each ring.
- Roast and flip – Roast at 425°F for 15 minutes. Flip each ring and roast for another 5–10 minutes, watching closely to prevent overcooking. The squash is ready when the edges are golden and slightly crispy and the centers are tender when pierced with a fork.
- Finish with maple – Drizzle the warm rings with maple syrup, if using. Serve warm as a side dish or arrange them over the Harvest Autumn Salad.
Notes
Ring Thickness – I sliced my delicata squash into ½-inch rings, but you can go up to ¾ inch thick depending on your preference. I loved how some of the thinner pieces became slightly crispy while the others stayed tender, especially for topping my Apple Harvest Salad.
Watch the Roasting Time – Thinner or smaller rings may finish sooner, so keep a close eye on them after flipping. Remove them when they're golden and tender to prevent overcooking.
Storage – Refrigerate cooled rings within 2 hours of roasting and store them in an airtight container for 3–4 days.
Freezing – Freeze cooled rings in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator. They'll be softer after freezing, which works well for mashing or soup.
To Reheat – Spread the rings on a baking sheet and warm them at 400°F (200°C) until heated through.
Nutrition
Calories: 121kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 804mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3096IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg
