Delicata Squash Rings 

Squash is a fall staple, and Delicata skins are thin enough that you can leave them on and just eat them with the rest of the squash… or just eat around them like with acorn squash.   

Serves 3-4 as a side dish


2 lb Delicata Squash, about 4 medium 

2-3Tbsp Grapeseed or Canola oil 

6 Tbsp This Little Goat went to Southeast Asia Sauce, divided 

½ cup Mayonnaise 

¼ cup Pepitas 

1 Pomegranate 

Preheat oven 400°F.  

Heat a heavy sauté pan over medium heat and add 1 teaspoon oil. Add pepitas and toast until fragrant and cooked. Remove from heat, sprinkle with a small amount of salt and pepper, and allow to cool.   

 Cut the squash into ¾” rings, and scoop out the center of each ring with either a spoon or a paring knife.  Toss with oil and 2 tablespoons Southeast Asia Sauce and spread into a single layer on a sheet tray.  Roast for 10 minute.   

While squash is roasting, whisk together mayonnaise and 2 tablespoons Southeast Asia Sauce and set aside.   

Remove squash from oven and flip each ring. Drizzle with remaining 2 tablespoons Southeast Asia Sauce, and roast until squash is lightly browned and tender, about 10 minutes. While squash finishes, remove seeds from pomegranate by cutting it into quarters, from top end to bottom, and picking out individual seeds and clumps, rinse well. Remove squash from the oven and toss with remaining Southeast Asia Sauce. Stack into a serving bowl and drizzle with Southeast Asia mayonnaise, sprinkle with pomegranate seeds and pepitas. Serve immediately.