Roasted Delicata Squash Rings toss with butter (or ghee/coconut oil for dairy free) and savory herbs, roasted to perfection and topped with parmesan cheese!
Well hello, beautiful! Happy Monday! Can you tell I’ve already had my coffee today? Oh ya, it’s time to get stuff done.
I didn’t do that much work this weekend because instead I slept a lot and helped Mr. Hungry clean the house in preparation for our guests. I LOVE that my family comes to hang out for so long, it makes me so happy.
It is also just nice to not be in the home all the time by yourself ya know? #workfromhomelife Plus, my MIL has this way of always doing the dishes before I get to them, and you guys know how I feel about dishes. So if she wasn’t already on my top list of favorite people, she goes straight to the top for that.
I also love when they come to visit because all of a sudden I have people to feed. It’s not just Mr. Hungry and I trying to eat all the food I make for the blog.
We do eat 100% of everything that I make on the blog, but sometimes he takes leftover treats to work or I take them to friends houses. I usually make double batches of treats for the blog because it’s better to have a million for pictures.
However, then I have double batches of treats at my fingertips, not a great recipe for success. Especially now while my back is healing from all the travel and my workouts are much less intense. I know, it’s a tough life, life of a food blogger right?
This is another one of those blog posts where I ramble on just so I can stick in a million pictures because I LOVE how they came out. You can always tell when I don’t like the photos because there is one photo and a very short blurb about how I’m “too busy” to write a lot.
AKA I can’t break up the text appropriately so here is the one photo I kind of like and a bomb AF recipe. Anyways, this recipe was EASY to photograph because delicata squash is such a beautiful color. I’m famous for introducing friends and family to delicata squash.
It tastes like a cross between squash and sweet cornbread, so basically it’s delicious AF. Even better, it’s a lower carb winter squash AND you can eat the skin (if you roast it long enough) which means less mess and less to do!
I had this recipe scheduled a lot earlier but for some reason, there was a shortage of delicata in Arizona, it seems to be back now, thank God! Make sure you read the notes section in this recipe for tips on purchasing the right delicata squash to make this recipe successful! Hint you want them long and narrow, not fat and short. (Insert the that’s what she said comment here, go ahead, I know you want to.)
I know after seeing this recipe my MIL is going to want this recipe at Thanksgiving so I’m planning to make it again! Also, if you are looking for Thanksgiving ideas don’t forget I put together an entire menu here and you can even download your ecookbook with shopping list by signing up for the HH Newsletter. Alright, I’m off to make use of my caffeine buzz, have a good one!
Roasted Delicata Squash Tian
[clickToTweet tweet=”Roasted Delicata Squash Rings w/ #butter & savory Herbs, & parmesan cheese! #glutenfree #lowcarb ” quote=”Roasted Delicata Squash Rings w/ #butter & savory Herbs, & parmesan cheese! #glutenfree #lowcarb “]
Roasted Delicata Squash Tian
Ingredients
- 6 Delicata Squash see note*
- 2 tablespoons butter or ghee*
- ½ teaspoon thyme leaves fresh chopped
- ½ teaspoon sage fresh chopped
- ½ teaspoon rosemary fresh chopped
- 2 ounces parmesan cheese shreds or shaved
- 1 teaspoon garlic salt
- salt to taste
- garnish with fresh thyme if desired
Instructions
- Preheat oven to 400F.
- Wash Delicata Squash and dry them. I cut off both ends and then stuck a small spoon inside to scoop out the seeds (from both directions.) Use a mandolin or the slicer of your food processor (unlikely they will fit but if they do) to slice them thin. I have a cheapy mandolin and it worked just fine. Use it on the thickest setting. It’s not super easy to cut them into rings but it isn’t any more difficult than using a mandolin on a raw potato. (If you need a mandoline I linked the more expensive version my MIL has in my Amazon recommendations because she LOVES hers.)
- In a large bowl, toss the rings with melted butter, herbs and salt. (I had to break it into two batches.)
- Butter the sides and bottom of your pan. Arrange Delicata squash in a cast iron or oven-safe pan (you can use a casserole dish as well, does not need to be a cast iron.)
- Top with the desired amount of cheese and place the dish in the oven.
- Bake for 20 minutes covered with aluminum foil and then uncover for the last 20 minutes. If you find the tops start to get too browned just put the cover back on. The cover also helps steam them so they get super soft.
- Garnish with fresh thyme leaves.
Notes
- FOR DELICATA - Purchase them as narrow as possible so they fit in your mandolin! Also purchase a few days ahead, the older they are the easier they will be to cut through with the mandolin.
- Coconut oil will work for dairy free and the parmesan cheese can be omitted.
Nutrition
More Delicata Squash recipes!
Breakfast Delicata Squash Boats
Delicata Squash & Goat Cheese Egg Bake
Paleo Autumn Turkey Burgers
Love these pics!
Thanks Bestie!
This looks so pretty! Perfect for fall entertaining. Thanks for sharing!
I struggle eating all the food i make for my blog by myself, so I’m always bringing things to my sisters gym to give away. I love all squash and i love how you have presented this.
Do you leave the seeds and ‘guts’ in? Or do you take them out somehow? Thanks, beautiful recipe!
Yes! So, I cut off one end and then stuck a small spoon inside to scoop out the seeds. Delicata squash is actually really easy to deseed, the seeds don’t stick to the “meat” of the squash too much. It’s not perfect but you can pick out the stragglers when you cut the rings with a mandolin.
Cut off BOTH ends and scoop out the seeds from either side!
Off of the charts. The skin that remains adds a great texture to the sweetness of the squash and amomatics of the herbs. I have a refrigerator full of these from the garden, will do this recipe many times again…