So appropriate is the name “delicata” for this delicious autumn delicacy! The skin becomes tender and toothsome once cooked, saving us from the tediums of peeling and scraping. These sweet-and-savory rings are a family favorite, piled on as a side or atop a kale salad. And while the oven is hot, might as well roast up those seeds!
Ingredients
2 medium, or about 1 1/2 pounds, delicata squash
Canola or other cooking oil to coat
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chili powder
Preparation
- Preheat oven to 375°F
- Cut squash crosswise into half-inch rings. Scoop out seeds and pulp.
- Toss rings with oil, salt, cinnamon and chili powder.
- Spread rings on baking sheet(s) in a single layer and bake for 20-30 minutes, flipping every 10 minutes until both sides are roasty and caramelized.