Thanks to Benedictine University Dietetic Intern Colleen Gandolfi for sharing this recipe. Colleen Says, “A healthy spin on the ever so tasty onion ring, these finger food squash rings are a sweet treat that kids can grab on the go!”
2 medium delicate squash
2 tablespoons melted butter
2 tablespoons sugar free maple syrup
Line a jelly roll pan (or baking sheet with sides) with nonstick foil. Grease the foil or spray with nonstick cooking spray. Cut the squash in 1-inch thick rounds; scoop seeds out of each round. In a bowl, toss the squash with butter and syrup. Arrange the squash on the pan. Sprinkle lightly with salt and cinnamon. Bake at 350 degrees F for 35-45 min, turning once about halfway through.