4 delicata squash (the long, green-striped yellow ones in the photo)
2 Tbsp. butter, melted
1 Tbsp. olive oil
Salt and pepper to taste
1 Tbsp. chopped fresh thyme
Preheat oven to 425°.
Have on hand two large rimmed baking sheets, lined with foil for easier clean-up.
With a long paring knife, cut the squash into 1/2″-thick rounds.
Cut around the centers of the rounds to remove the seeds.
Place the squash on the baking sheets.
Pour the butter and the olive oil over the rings, turning to coat both sides.
Sprinkle with salt and pepper.
Arrange the rings so that the do not overlap.
Bake for 20-30 minutes until they are golden brown and tender. (Turning is not necessary.)
Stack the rings on a platter, sprinkle with a little more salt and the thyme, and serve at once.
Recipe contributed by Jan Pogue of Edgartown to our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.