Roasted Delicata Squash Rings with Almond Crumble & Balsamic Glaze
This layered, vegetarian side is easy, free-form, delicious. The combination of the crunchy almond crumble, buttery squash, and bright balsamic glaze is perfection. Great for holiday or any day.
Off-Script Tip: If you’re a fan of fall grilling, you can take the oiled and seasoned squash rings outside to brown on the grill vs. in the oven.
A delicious fall side dish that's fun, festive, and outrageously good.
- 3 medium delicata squash, ends and seeds removed and cut into 1/2-inch thick rings (see TIP A below)
- 4 tbsp. olive oil
- 1.5 tsp. kosher salt, divided
- 1 tbsp. salted butter
- 1 medium garlic clove, finely sliced or minced
- 1/3 c. slivered blanched almonds
- 1 tbsp. coarsely chopped fresh rosemary
- 1/3 c. unseasoned panko or coarse-style bread crumbs
- 1/2 c. balsamic vinegar
- 1 tbsp. pure maple syrup
- 1 tsp. mild Dijon mustard
- 2 oz. goat cheese
- 2 tbsp. chopped fresh Italian parsley, for finishing (optional)
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Set your oven to 450° and put 2 empty large, rimmed baking sheets in the oven to become screaming hot. Meanwhile, put the squash rings in a large bowl and thoroughly coat them with 4 tablespoons olive oil and 1 teaspoon kosher salt (reserve remaining salt). Once the oven is fully pre-heated, pull both baking sheets from the oven (don't forget to use an oven mitt, they will be hot). Work quickly to evenly distribute the squash rings in a single layer across the sheets. Arrange the rings so that they are close, but not touching (this will help maximize browning). Return the baking sheets to the oven for the squash to roast for 25-30 minutes. Switch racks after about 15 minutes.
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Meanwhile, melt the tablespoon of butter in a small, high-sided skillet or saucepan over medium heat. Add the garlic, almonds, rosemary, bread crumbs, and 1/4 teaspoon kosher salt (reserve remaining salt), and stir to coat. Let sizzle and brown for 1-2 minutes, then stir and let cook 2-3 minutes longer or until the bread crumbs and almonds are lightly toasted and the mixture is very fragrant (watch closely and stir often). When done, immediately transfer the mixture to a small bowl and return the pan to the stovetop.
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Add the balsamic vinegar and maple syrup to the pan. Let come to a vigorous bubble over medium heat (stirring often). Then reduce the heat slightly to maintain a gentle bubble. Stir frequently and watch as the vinegar reduces, thickens, and becomes more foamy than bubbly. Once it has reduced by half and clings to the spoon (typically after about 15 minutes) turn off the heat and whisk in the Dijon mustard. Set the warm glaze aside until ready to use.
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When the squash rings have turned a deep caramel color on the bottom (the darker, the better), pull them from the oven. Arrange a first layer on a low, flat-bottomed platter. Sprinkle with a few pinches of salt and a generous scoop of the almond crumble. Then drizzle a spoonful of the balsamic glaze over top. Repeat with 2-3 more layers of squash, salt, crumble, and glaze. Finish with generous glumps of goat cheese over top.
TIP A: Delicata squash is a thin-skinned, hard squash that is often oblong in shape and the size of a small eggplant. It has beautiful ribbed, multi-colored skin that is entirely edible (and pleasing to eat). To cut it into rings, you want to remove the top and bottom ends of the squash (about 1/2 inch) until you can see the core and seeds. Then use a small spoon or paring knife to scoop out the seeds, creating a hollow center. If the squash is particularly long, you may find that it is easier to cut it in half and scoop each side separately. De-seed and core each squash as described, then cut them into 1/2-inch rings. The rings should feel pretty hearty in thickness so that they can withstand a high-heat oven long enough to brown and caramelize.