Roasted Delicata Squash Recipe

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Slice the squash into 1/2-inch thick rings, then remove the seeds from each (a teaspoon is the perfect size to fit inside the rings and remove everything in one stroke).

Transfer the rings to a large bowl. Drizzle the squash with 1 tablespoon of olive oil, the maple syrup, and 1/2 teaspoon of salt and toss to coat. Spread the rings out in an even layer on the baking sheet, making sure each one is lying flat. Brush any of the leftover maple syrup mixture left in the bowl onto the rings

Bake until the rings are tender and have started to brown on the edges, flipping after 30 minutes, 35 to 40 minutes total.

Meanwhile, make the breadcrumb topping: In a small skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. When the oil shimmers, add the almonds, and sage and cook, stirring often, until lightly toasted and golden, 2 to 3 minutes. Remove the pan from the heat, add the paprika and remaining 1/4 teaspoon of salt, stir to combine, and then transfer to a small bowl. Move quickly, the almonds should turn a few shades darker in those few seconds!

To serve, arrange the squash rings on a serving platter and sprinkle the almond topping over. Serve hot or warm.