Recipe: Roasted Winter Squash Rings

from the book Eat, Drink, and be Vegan

  • 1.5 pounds butternut or delicata squash
  • 2.5 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried)
  • 2.5 teaspoons lemon juice
  1. Preheat oven to 425 F.
  2. Peel the rind from the squash.
  3. Cut squash in half or thirds to get rounds you can hollow out.
  4. Scrape out the seeds.
  5. Slice the squash into half or quarter inch slices.
  6. Line a baking sheet with parchment paper.
  7. Toss the squash in the oil, adding the rosemary & lemon juice.
  8. Place the rings on the baking sheet and bake 35 - 45 minutes, flipping once or twice, until golden on both sides.

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