roasted delicata squash rings

Winter has only just begun, and root vegetables and squashes have been getting plenty of action in my kitchen. If you’re like me, you may already be getting burnt out of the usual suspects like butternut squash, sweet potatoes, and carrots. If you’re looking for a new favorite, be sure to pick up a few delicata squash next time you’re in the market – it’s sure to become your go-to gourd.

Delicata squash has a speckled yellow, green, and white skin that is totally edible, so you don’t have to fuss with peeling. It’s yellow flesh is mildly sweet, and I find it lends itself really well to roasting. I love cutting the squash horizontally, removing the seeds, and then chopping into thin ‘rings’ to get a pretty, flower-like shape.

Roasted Delicata Squash Rings


3 medium delicata squash
1-2 tablespoons olive oil*
1-2 teaspoons pure maple syrup*
1/4 teaspoon sea salt


Preheat oven to 400. Line two large baking sheets with parchment paper.

Chop off the ends of each squash, and then chop each squash in half horizontally down the middle. Carefully remove the seeds with a small spoon. Then, slice the squash into thing rings – about 1/4 of an inch thick.

Place squash in a large bowl, and add olive oil, maple syrup, and sea salt; toss to coat. Arrange squash in an even layer on baking sheets. Roast for 15-20 minutes, or until squash is fully cooked and beginning to caramelize.

*Note: The amount of oil and syrup will depend on how large your squashes are. You want to add just enough to lightly coat the vegetables.


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