September 30, 2008
This was one of the sides I made for Rosh Hashanah dinner Monday night, and it was a big hit — beautiful for a holiday table, and delicious as well. The delicata squash has an edible skin, which makes for easier prep (no peeling) and some nice visual interest (cute stripes!). The maple syrup (I used Grade A Dark Amber, which is very flavorful) caramelizes and creates a candy-like coating on the squash. What could be bad?
I tried flipping a few of the rings half-way through the cooking so that both sides would caramelize, but I couldn’t do it without squashing the rings. Since I wanted to preserve their shape, I left well enough alone and baked the majority of the squash on one side only.
Edited to add: you can see the squash whole in my farm share haul for the week.
Maple-Glazed Delicata Squash Rings
4-6 delicata squash
1 Tbsp. olive oil
2 Tbsp. maple syrup
1/2 tsp. salt
Preheat oven to 400° F.
Rinse the delicata squash thoroughly — the skin is edible and you will leave it on. Then slice each squash into 1/2-inch rings, and remove the pulp from each ring with a spoon or paring knife. Place rings in a large mixing bowl.
Drizzle olive oil and maple syrup over squash, and sprinkle on the salt. With clean hands, toss the squash until all the rings are well-coated.
Line a baking sheet with aluminum foil (the glaze will be super-sticky once cooked — you will not want to scrub it off your pan). Place the squash rings in a single layer on the pan, and bake for about 40 minutes, until squash is tender and the underside of the squash is caramelized. Allow to cool for 5 minutes, but remove from pan while still warm (otherwise they’ll stick to the foil).