Ok, so this recipe isn’t Southern at all. It’s so good though I feel obligated to share it. I don’t really know why, but winter squash is not something that is typically associated with the South. We didn’t eat it much growing up and I don’t really remember seeing it on any buffets or pot luck suppers. Well, it’s very good for you and very popular up here in New England. Everywhere you go you see squash and pumpkins for sale.

A couple of weeks ago I was at the farmer’s market and ran into my friend Shira, who is apparently a squash aficionado. I was there looking for some to fix for my one-year-old daughter, but I’m not really a squash person myself. I mean, I like it, but butternut is about as exotic as I ever get. Anyway, there I was lost among the gourds when Shira came to my rescue. Her eyes lit up when I told her that I was charmed but confused by all the different kinds of squash. She relished the opportunity to tell me the virtues of each variety; when she got to delicata all she had to say is, “this one is really deliciously sweet,” and I was sold. Before moving on she told me about this cooking method, which makes wonderfully crispy sweet rings of squash. Let me tell ya, they are really really good. You can eat the skin, or you can peel it off pretty easily just before you eat it. I think the skin adds a nice aesthetic.

Crispy Delicata Squash Rings

Preheat oven to 400 degrees

Slice one delicata squash into rings. With a spoon scoop out the seeds. Drizzle with olive oil and salt and roast for 10-15 minutes. Flip and cook for a few more minutes if needed.

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