Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F (200C) and line a large baking sheet with a silicone baking mat or parchment paper.
- Slice the ends off the squash, then cut each squash in half crosswise.
- Use a long sharp knife or a spoon to hollow out the seeds from each half, then slice into rings about ½ inch (1 cm) thick.
- In a large bowl, mix together the sugar-free maple syrup, olive oil and fresh thyme leaves. Add the delicata rings and toss until well coated.
- Arrange the rings on the baking sheet in a single layer and drizzle any remaining glaze over the top. Roast for 15 to 20 minutes, flipping once halfway, until tender and starting to brown at the edges.
- Season with salt and black pepper, then serve warm.
Nutrition
Notes
The sugar-free maple syrup is left out of the nutrition calculation, since monk fruit sweetened syrups have zero net carbs.
For brown butter maple squash, cook the butter until golden and nutty, then use it in place of the olive oil. For maple pecan squash, add a handful of chopped pecans for the last 5 minutes of roasting.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
