Sauteed Delicata Squash Rings

Last post I wrote about stuffing squash. This time I'm showing off the prettier side of squash. Delicata squash is a long winter squash that is usually yellow and/or green on the outside and yellow or orange on the inside. You don't have to peel it which is a big plus in my book.

Simply sauteing the squash rings makes for a fast and easy side dish that looks beautifully impressive. This looks like a plate of autumn flowers and is pretty enough to be the centerpiece.

I made them 2 ways: first, I sauteed them with just salt, pepper, garlic and sage. If you want a bit of spicy flavor, add some paprika or curry powder. For the second batch, I added a topping of breadcrumbs and vegan grated Parmesan mixed with a little oil. With the topping, they look like onion rings but much prettier.

My Sauteed Delicata Squash Rings are crispy outside, soft and sweet inside. This is a side dish that should definitely be on your holiday table. It's going to be on mine.  Enjoy!

Sauteed Delicata Squash Rings

2 delicata squash
Kosher salt and ground black pepper to taste
1/2 tsp. garlic powder
1 tsp. dried sage
2 Tbs. extra-virgin olive oil
Fresh parsley, chopped, for garnish

Optional Garnish
1/2 cup gluten-free breadcrumbs
2 Tbs. vegan grated Parmesan or nutritional yeast
2 Tbs. extra-virgin olive oil

Slice off one end of the squash and using a long spoon or melonballer, dig out all the seeds and stringy parts. Cut the squash cross-wise into 1/2 inch rounds. They will look like flowers.

Season the squash rings with salt, pepper, garlic powder, and sage. Heat a large skillet with the oil over medium-high heat. Add the squash rings and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender.

Transfer the rings to a paper-towel lined plate. Depending on the size of your skillet, you may need to cook the squash in batches. Arrange the rings on a platter and garnish with parsley. Serve while hot.

If you want to use the optional garnish: mix the breadcrumbs, grated parm (or nutritional yeast) and oil in a small bowl. Toast the mixture in a small skillet over medium heat until just golden. Move the crumbs around a lot and don't let them burn. Add salt and pepper to taste. Sprinkle over the cooked squash rings before adding the parsley. Serve while hot.

The "V" Word: Say it. Eat it. Live it.