If you’re in need of a healthy snack idea, look no further than the humble delicata squash. Roasted delicata squash rings dipped into a tangy, herby yogurt dipping sauce are perfect for movie night or game day.
Delicata squash is one of my favorite winter squashes. Not only do I love the nutty, sweet taste, and creamy texture, but I love that you can eat the skin, so no peeling required.
Delicata squash is at its best in the early-mid Fall. When buying, you want it to be heavy and firm with no wrinkles or soft spots. Nutrition-wise, delicata squash is an excellent source of Vitamin A, and a good source of Vitamin C, potassium, and fiber. A whole delicata can be stored in a cool, dry spot for up to a month. Cut or cooked delicata lasts up to 3 days in the fridge. You can freeze it, but it will definitely make the texture softer and better for use in recipes like soups or stews.
I kept the seasoning very simple in this recipe, just salt and pepper; but if you like spice, I highly recommend sprinkling on some paprika or cayenne pepper before baking.
Be sure to keep the slices a consistent thickness, so that they roast evenly. Keeping them to around ¼ of an inch allows them to get ever-so-slightly crunchy all on their own aka no breading. That makes them healthier and perfect for dipping. With their sweeter flavor, they are the perfect match for a tangy Greek yogurt dip.
Delicata Squash Rings
with Yogurt Dipping Sauce
Serves 4
Ingredients
- 1, 1.5-pound delicata squash
- 1 tablespoon of olive oil
- 2/3 cup plain Greek yogurt
- 2 teaspoons fresh minced chives
- 2 teaspoons fresh minced parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Line baking sheet with parchment paper.
- Wash the outside of the squash, cut off and discard the ends. Cut the squash into 1/4-inch thick rings. Gently remove and discard the seeds from the center of the slices.
- Place the rings on the baking sheet in a single layer, without overlapping the slices. Brush with olive oil, and season with salt and pepper.
- Bake for 30 minutes, flipping the rings halfway through the baking time.
- Make the yogurt dip by stirring together the yogurt, minced chives, minced parsley, dried dill, garlic powder, and a pinch of salt and black pepper.
- Serve the rings immediately with the yogurt dipping sauce.
Photos by Renato Ghio
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