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Crispy Delicata Squash Rings with Easy Maple Tahini

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These crispy delicata squash rings are a perfect fall snack, with a shatteringly crisp exterior and tender, sweet interior, drizzled with a savory-sweet maple tahini sauce. Quick and easy to make, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound)
  • 2 tablespoons olive oil or avocado oil
  • 3 tablespoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons warm water
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, grated or minced
  • Pinch of salt
  • Flaky sea salt (optional, for garnish)
  • Fresh parsley or chives, chopped (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven and line a baking sheet with parchment paper. If using a wire rack, place it on top of the parchment.
  2. Wash the delicata squash thoroughly and pat it dry. Trim off both ends (about 1/4 inch from each end). Slice the squash crosswise into rings about 1/2-inch thick. You should get about 12-15 rings.
  3. Using a small spoon or your fingers, gently push the seeds and stringy pulp out of each ring. Place the cleaned rings in a large bowl.
  4. Drizzle the olive oil over the squash rings and toss gently with your hands to coat each ring evenly.
  5. In a small bowl, mix together the cornstarch, garlic powder, smoked paprika, cayenne (if using), salt, and pepper. Sprinkle this mixture over the oiled rings, then toss again until every ring is lightly and evenly coated.
  6. Place the coated rings in a single layer on the prepared baking sheet, leaving space between each ring. Do not overcrowd.
  7. Bake for 12 minutes. Remove the sheet from the oven and carefully flip each ring using tongs.
  8. Return the sheet to the oven and bake for another 10-12 minutes, until the rings are deeply golden, crispy on the edges, and tender when pierced with a fork.
  9. Remove from the oven and let them cool on the baking sheet for 2-3 minutes. They will continue to crisp up as they cool.
  10. While the rings bake, make the maple tahini sauce: In a small bowl or jar, combine the tahini, maple syrup, warm water, lemon juice, grated garlic, and a pinch of salt. Whisk or shake until smooth and creamy. Adjust consistency with additional warm water if needed.
  11. Serve immediately: Transfer the crispy rings to a serving platter. Drizzle generously with the maple tahini sauce, or serve the sauce on the side for dipping. Sprinkle with flaky sea salt, fresh herbs, and sesame seeds if desired.

Notes

Dry the squash thoroughly after washing to ensure crispiness. Do not skip the cornstarch—it creates the crispy crust. Let the rings rest for 2-3 minutes after baking to set the crust. For best results, serve within 10 minutes of baking. The tahini sauce can be made up to a week ahead and stored in the refrigerator.

Nutrition

Keywords: delicata squash rings, crispy squash, maple tahini, fall appetizer, vegan, gluten-free, easy snack

Find it online: https://cookdella.com/crispy-delicata-squash-rings-with-easy-maple-tahini/