This is not the kind of winter squash you have to hack through to end up with modest cubes. Rather, quick slips of the knife give you beautiful, scallop-edged rings that resemble daisies. They are so pretty that I can never mange to do anything with a delicata squash other than make “squash rings.” But when they taste this good, who cares!
Simply cut your squash in half and seed before slicing 1/2″ thick rounds crosswise. It’s as simple as that. If your little ones find the skin an odd texture, trim it off after it’s been cooked. But let them try it first—they might like the crispy skin as much as I know you will. It’s almost like the crisp breading on onion rings. Yum!
Squash Rings with Thyme Browned Butter
1 squash serves about 2-3
delicata squash, sliced into 1/2″ thick rounds
salt and pepper
1 1/2 Tbsp butter (per squash)
fresh thyme from 3 large sprigs (per squash)
fresh lemon juice
grated parmesan cheese
1. Preheat oven to 375 degrees. Rub each side of the squash rings with olive oil and salt. Roast for 20-25 minutes, flipping half way through, until squash is cooked through and nicely browned on each side.
2. In the meantime, place butter in a small saucepan over medium heat. When melted, add thyme. Brown the butter, making sure not to burn it, while crisping the thyme.
3. Pour thyme brown butter over roasted squash and finish with a squirt of lemon and some grated parmesan.