Baked Delicata Squash Pistachios (Print View)

Roasted delicata squash rings glazed with maple and topped with crunchy pistachios in a vibrant side.

# Components:

→ Vegetables

01 - 2 medium delicata squash

→ Glaze & Seasoning

02 - 2 tablespoons olive oil
03 - 2 tablespoons pure maple syrup
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - ¼ teaspoon ground cinnamon

→ Topping

07 - ¼ cup shelled pistachios, roughly chopped
08 - 1 tablespoon fresh parsley, chopped (optional)

# Directions:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper.
02 - Wash delicata squash thoroughly, trim ends, then slice into ½-inch rings. Scoop out seeds from each ring with a spoon.
03 - In a large bowl, toss squash rings with olive oil, maple syrup, sea salt, black pepper, and cinnamon until evenly coated.
04 - Lay the coated rings in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, turning once halfway through, until golden and tender.
05 - Transfer rings to a serving platter and immediately sprinkle with chopped pistachios and parsley if using. Serve warm.

# Expert Advice:

01 -
  • Easy vegetarian and gluten-free side that looks impressive
  • Sweet, savory, and crunchy all in one simple recipe
02 -
  • Delicata squash skin is edible after roasting, so you don't need to peel it
  • Scraping the seeds out after slicing helps the rings hold their shape better
03 -
  • Lightly toast the pistachios to boost their crunch and flavor
  • Slice the rings as evenly as possible for uniform roasting
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