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Maple Roasted Delicata Squash Rings

A comforting side dish featuring roasted delicata squash rings coated in maple syrup and spices, topped with toasted pepitas and optionally crumbled cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Squash Rings
  • 3 medium medium delicata squash (about 2 lbs total), ends trimmed, halved lengthwise, seeds scooped out, sliced into 1/2-inch rings
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup, divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional, for a sweet-heat finish)
For Garnish
  • 1/3 cup pepitas (pumpkin seeds)
  • 2 tbsp crumbled feta or goat cheese, for garnish (optional)
  • 2 tbsp fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Place the squash rings in a large bowl. Add olive oil, 2 tablespoons of maple syrup, kosher salt, black pepper, and ground cinnamon. Toss until evenly coated.
Roasting
  1. Spread the seasoned squash rings on the prepared baking sheet in a single layer; do not overlap.
  2. Roast for 12 minutes, then flip each ring with tongs.
  3. Continue roasting for another 10 to 13 minutes until the squash is fork-tender and the edges are golden brown.
Finishing Touches
  1. While the squash roasts, toast the pepitas in a small dry skillet over medium heat for 2 to 3 minutes until golden.
  2. Transfer the roasted squash to a serving platter, drizzle with the remaining 1 tablespoon of maple syrup, and add cayenne if desired.
Serving
  1. Scatter the toasted pepitas over the top, optionally add crumbled cheese, and finish with fresh parsley.
  2. Serve warm.

Notes

This dish is perfect for weeknight dinners, holiday meals, and potlucks. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 400°F oven for best texture.