14 thoughts on “Maple-Glazed Delicata Squash Rings

  1. I didn’t realize the skin was edible! I’ve really started to look forward to the delicatas every week. They are delicious! I’ve been cutting mine in half, stuffing the seed cavity with fennel, drizzing with olive oil and roasting. I am going to try your recipe for a change though 🙂

  2. Love it! Also like how you mentioned the grade of the maple syrup;) Totally unrelated, I just read Vegan Yum Yum describing how she takes the food photos…did you read it too? Neat.

  3. I have always wondered what that type of squash was since I saw CJ cook with it on the Top Chef Christmas special. He made Cardamom pannacotta with the squash as a base.

  4. WOW – very creative – without me coming here – i would have never thought of thses. Great post… I have added you to my favorites and stumbled it 🙂

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