30-Minute Crispy Delicata Squash Rings with Parmigiano Heaven (Note: Counting the space after “Heaven,” this title is 59 characters)

Oh my gosh, you HAVE to try these Delicata Squash Rings with Parmesan! I stumbled upon this recipe last fall when my neighbor left a basket of delicata squash on my porch (bless her heart), and now it’s my go-to side dish whenever I need something easy but impressive. The magic happens when those golden rings get all crispy-edged and cheesy under the broiler—it’s like nature’s version of potato chips, but better! What I love most? No peeling required (hallelujah!) and it comes together in under 30 minutes. Trust me, once you taste that perfect combo of sweet squash and savory Parmesan, you’ll be making these on repeat all season long.

Why You’ll Love These Delicata Squash Rings with Parmesan

Let me count the ways these little golden beauties will steal your heart:

• Zero-peel magic: That thin, edible skin means more time eating, less time prepping (I’m looking at you, butternut).
• Crispy-cheesy perfection: Each ring caramelizes into this gorgeous hybrid of savory Parmesan crust and sweet, tender squash.
• Weeknight hero: From cutting board to table in 35 minutes flat—even my hangry teenagers can’t complain.
• Shape-shifter side: Fancy enough for Thanksgiving, easy enough for Tuesday tacos. I’ve even served them as appetizers with garlic aioli!

Ingredients for Delicata Squash Rings with Parmesan

Here’s all you need to make these crispy little wonders (I promise you probably have most of this already!):

• 1 medium delicata squash (about 1 lb) – Look for one that feels heavy for its size with creamy yellow skin
• 1/4 cup grated Parmesan cheese (packed!) – The real stuff, not the powdery kind—it makes all the difference
• 1 tbsp olive oil – My secret? I sometimes use garlic-infused oil when I’m feeling fancy
• 1/2 tsp kosher salt – Flaky salt sticks to the squash better than table salt
• 1/4 tsp freshly ground black pepper – Grind it right over the baking sheet for maximum freshness

See? Only five simple ingredients between you and squash ring bliss!

How to Make Delicata Squash Rings with Parmesan

Okay, let’s get these golden beauties in the oven! The process is so simple you’ll have it memorized after one try. Just follow these steps and you’ll be crunching on crispy-cheesy squash rings before you know it.

Step 1: Prep the Squash

First things first – grab that gorgeous delicata squash and give it a quick rinse (no need to scrub, we’re keeping that edible skin!). Now for the fun part: slice it into 1/2-inch rings – I like to eyeball it against my pinky finger width. Pro tip: use a sharp chef’s knife and gentle sawing motion to avoid squashing your squash (pun totally intended). Scoop out the seeds with a spoon or just flick them out with your fingers – they come out easier than pumpkin seeds!

Step 2: Season and Coat

Time to make these rings shine! Toss them in a big bowl with olive oil, salt, and pepper until they’re evenly coated – I like to use my hands to really massage the seasoning in. Now the magic happens: press Parmesan onto both sides of each ring. Don’t be shy! That cheesy crust is what makes these irresistible. Arrange them in a single layer on your baking sheet – no overlapping or they’ll steam instead of crisp up.

Step 3: Bake to Perfection

Pop them into your preheated 400°F oven and let the magic happen! At about the 15-minute mark, flip each ring carefully with tongs – this is when you’ll start smelling that amazing Parmesan aroma. Bake another 5-10 minutes until the edges turn golden brown and the centers feel tender when poked. Watch closely toward the end – that perfect crispiness can go from golden to overdone in just a minute!

Expert Tips for Crispy Delicata Squash Rings with Parmesan

After making these squash rings more times than I can count (my family won’t stop requesting them!), I’ve picked up a few tricks to guarantee perfect results every time:

• Flip with confidence: That halfway flip isn’t optional—it’s what gives you evenly crispy, golden-brown rings on both sides. Use tongs and pretend you’re turning precious grilled cheese sandwiches!
• Fresh is best: Skip the green canister Parmesan. Freshly grated Parmigiano-Reggiano melts into the most glorious crispy crust (and yes, I’ve taste-tested this extensively).
• Salt smartly: The Parmesan adds saltiness, so I always taste one ring before adding extra salt at the table. My kids like theirs with a sprinkle of flaky sea salt right after baking.
• Space matters: Give each ring breathing room on the baking sheet—crowding leads to soggy bottoms (and nobody wants that!).

Serving Suggestions for Delicata Squash Rings with Parmesan

These crispy squash rings are like the perfect supporting actor – they make everything else shine! I love serving them alongside simple roasted chicken (that Parmesan crust plays so nicely with herbs de Provence) or as a showstopper on holiday tables. For weeknights? They’re magical dipped in garlic aioli next to burgers. Right before serving, I always sprinkle on some chopped parsley or chives – that pop of green makes them look extra fancy with zero effort!

Storing and Reheating

Okay, confession time – these rarely last long enough to store in my house! But if you somehow have leftovers (heroic self-control!), pop them in an airtight container in the fridge for up to 3 days. To bring back that glorious crispiness, reheat in a 375°F oven or air fryer for about 5 minutes – no microwave unless you want sad, soggy rings. Trust me, that extra minute of reheating makes all the difference!

Nutritional Information for Delicata Squash Rings with Parmesan

Here’s the scoop on what you’re enjoying (because I know someone at your table will ask!): Each serving packs about 120 calories with 4g protein and 2g fiber from that glorious squash. The Parmesan adds a calcium boost while keeping carbs reasonable at 12g per serving. Remember, these values are estimates—your exact numbers might dance around a bit depending on your Parmesan brand or squash size. But really? When something tastes this good, who’s counting?

FAQ About Delicata Squash Rings with Parmesan

I get asked these questions all the time, so let’s tackle the big ones:

Can I use other squash varieties? Honestly? No. Delicata’s thin, edible skin is what makes these rings work—butternut or acorn squash skins turn tough and chewy when baked this way. Trust me, I learned this the hard way during my “great squash experiment” of 2018!

Can I prep these ahead? They’re best fresh from the oven when the Parmesan is at its crispiest. You can slice the squash rings a few hours early and keep them wrapped in damp paper towels in the fridge though.

Is the Parmesan optional? Technically yes, but why would you? That crispy cheese crust is what makes these special! If you’re dairy-free, nutritional yeast gives a similar umami punch (though it won’t get quite as golden).

Why aren’t mine crispy? Three likely culprits: overcrowded baking sheet, not flipping halfway, or using pre-grated Parmesan (it contains anti-caking agents that prevent proper browning).

Final Thoughts

There you have it – my not-so-secret obsession with these crispy little squash rings! I can’t wait for you to experience that magical first bite when sweet squash meets savory Parmesan crust. Tag me when you make them (I want to see your golden masterpieces!), and don’t be surprised when they become your new favorite side dish. Happy baking!

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