Roasted Delicata Squash Rings with Crispy Sage and Maple Sea Salt
Golden, caramelized delicata squash rings topped with crispy fried sage and a drizzle of maple syrup. A simple, elegant fall side dish that's allergy-friendly and comes together in about 30 minutes.
Ingredients
- 2 medium delicata squash, scrubbed well (no need to peel)
- 3 Tbsp olive oil, divided
- 1 tsp pure maple syrup
- 1/2 tsp sea salt flakes (plus more for finishing)
- 1/4 tsp ground cinnamon
- 1/4 tsp smoked paprika
- Freshly ground black pepper, to taste
- 10-12 fresh sage leaves
Instructions
- 1Prep the squash
Preheat the oven to 425F (220C). Slice the squash into 1/2-inch rings and scoop out the seeds with a spoon. Pat dry with a towel for extra crispness.
- 2Season and arrange
In a large bowl, toss the squash rings with 2 Tbsp olive oil, maple syrup, cinnamon, smoked paprika, sea salt, and pepper until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
- 3Roast the squash
Roast for 20-25 minutes, flipping halfway, until golden and caramelized at the edges.
- 4Fry the sage
While the squash roasts, heat the remaining 1 Tbsp olive oil in a small skillet over medium heat. Add the sage leaves and fry 10-15 seconds per side, until just crisp and darkened slightly. Transfer to a paper towel and sprinkle with a pinch of salt.
- 5Assemble and serve
Arrange roasted squash on a serving plate. Scatter the crispy sage over top and finish with a drizzle of maple syrup and a few sea salt flakes.
