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Prep time
20 minutes
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Cook time
35 minutes
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Serves
4 to 6 as a side
Author Notes
Hi, hello. It’s the reality police here, sending out a bulletin to all healthy recipe writers: Please stop comparing rings of roasted delicata squash to deep-fried onion rings! If you want onion rings once in a while, just go get them—and make sure they’re the crispiest, saltiest ones out there.
I’d rather enjoy these caramelized delicata rings for what they are—perfectly crispy rounds of squash that hit an ideal savory-sweet balance. The tangy ranch dip has beneficial microbes for your gut thanks to the fermented kefir. Note: Delicata skin is edible!
Excerpted from HELP YOURSELF © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Lindsay Maitland Hunt
Ingredients
- Delicata rings
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3
delicata squash (3 pounds total), sliced 1/2-inch thick and seeds/center cut out with a biscuit cutter or paring knife
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3 tablespoons
preferred cooking oil
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1 1/2 teaspoons
kosher salt
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1 teaspoon
freshly ground black pepper
- Kefir-ranch dip
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1/2 cup
plain full-fat kefir
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1/2 cup
finely chopped fresh chives, plus a few for garnish
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2 tablespoons
chopped fresh dill
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2 teaspoons
onion powder
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
Directions
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Heat your oven to 425°F.
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Divide the squash rings between two rimmed baking sheets. Use a pastry brush to coat both sides of the rings with the oil. Season with the salt and pepper, making sure to get both sides.
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Roast until golden brown and just tender, 30 to 35 minutes, flipping the squash after 20 minutes and switching the baking sheets from top to bottom and rotating them front to back.
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Meanwhile, in a small bowl, stir together the kefir, chives, dill, onion powder, salt, and pepper.
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Set the bowl of dip on a serving platter and arrange the squash rings around it. Sprinkle with a few chives to make it pretty.
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