This is a great side dish that really brings out the flavor of delicatas.
Adapted from a recipe in Deborah Madison's Vegetarian Cooking For Everyone.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
Peel your squash with a vegetable peeler. Slice off the ends and cut in half. Scoop out the innards and reserve seeds.
Slice into 1/2 inch pieces.
Heat a good amount of olive oil in a heavy-bottomed pan over medium heat. Add the squash rings. Cook for 5 minutes, then add a big splash of maple syrup (the darker the better). Flip the rings over when the bottom gets soft. After a few minutes more, add more maple syrup. Cook until tender and carmelized.
Meanwhile, toast the seeds over low heat in a cast iron skillet, or in the oven at 350 degrees for ten minutes or so, stirring occasionally.
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