Maple hits hot cast iron and turns instantly fragrant, and when delicata squash rings slide in, their edges start to blister and bronze like little campfire doughnuts—sweet, nutty, and just a bit smoky. Spicy Maple Roasted Delicata Squash Rings lean into that contrast: tender centers, caramelized rims, and a quick chili spark that keeps the sweetness from getting too cozy.
This one’s built for fireside cooking because delicata doesn’t need peeling; you just slice, seed, and let the skillet do the heavy lifting. A steady bed of coals (or a low camp stove flame) gives you the control to coax real browning without scorching the glaze. As the syrup reduces, it clings to the squash and turns glossy, making each ring easy to flip with tongs and hard to stop sampling straight from the pan.
Fresh herbs scattered at the end wake everything up when the evening air starts to cool and everyone’s hovering near the heat. Serve the rings alongside grilled sausages, a pot of beans, or a simple rice-and-lentil camp supper; cleanup stays mercifully quick, and the last sticky bits are worth swiping with a tortilla.
Spicy Maple Roasted Delicata Squash Rings
Equipment
- Cast iron skillet
- Cutting board
- Knife
- Spoon
- Tongs
Ingredients
- 2 delicata squash medium, sliced into 1/2-inch rings, seeds removed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/2 tsp kosher salt
- 2 tbsp fresh parsley chopped
Instructions
- Heat a cast iron skillet over medium campfire heat or embers. Add olive oil to coat the bottom.
- Toss delicata squash rings in a bowl with maple syrup, smoked paprika, chili powder, and salt until well coated.
- Arrange squash rings in a single layer in the hot skillet. Let cook undisturbed for 5-6 minutes, or until undersides are golden and caramelized.
- Flip rings with tongs and continue cooking another 5-6 minutes, adding more oil if needed. Move skillet to a cooler spot if browning too quickly.
- Drizzle any remaining maple syrup over the squash. Cook until tender and deeply golden, another 7-8 minutes.
- Transfer squash to a serving plate and finish with chopped fresh parsley. Serve hot.