PP: Delicata Squash Rings with Apple Fennel Relish

Chef:  Carol D'Anca
Makes:  3 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes




  • 2 Delicata squash
  • ½ c dried cranberries – preferably sweetened with apple juice  
  • 1 sweet crisp apple washed well, leave skin on and diced
  • 1 small fennel bulb, outer layer removed, diced
  • ½ c red wine (Maderia or port works well) If preferred, you can substitute apple cider vinegar for the wine


  1. Slice the ends off the squash, then slice into ¾ - 1” rings. Do not peel the squash.
  2. Remove the seeds with a spoon.  You can save the seeds and bake them to use as a snack.
  3. Line a baking sheet with parchment paper and arrange the rings in a single layer.
  4. Bake at 400 degrees for about 30 minutes or until they are browned on the edges and the ring is softened enough to eat with a fork.  Turn the rings half way through baking to brown both sides.  
  5. While the rings are baking, combine all remaining ingredients in a small saucepan and heat (medium high) until the apple is softened and the liquid is absorbed.
  6. Spoon over the rings right before serving and enjoy!

Tip:  Baking time will vary dependent on how thick or thin you cut the rings and how fresh the squash is.  Squash toughens after storing for long periods of time.



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