4 delicata squash
2 tablespoons butter, melted
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon chopped
Set the oven at 425 degrees. Have on hand 2 large rimmed baking sheets.
With a long paring knife, cut the squash into 1/2-inch-thick rounds. Then cut around the centers of the rounds to remove the seeds.
Place the squash on the baking sheets. Pour the butter and oil over the rings. Turn the rings so they're coated on both sides. Sprinkle with salt and pepper.
Arrange the rings so they do not overlap. Bake them for 20 to 30 minutes or until they are golden brown and tender.
Stack the rings on a platter, sprinkle with salt and thyme, and serve at once.
Sheryl Julian and Julie Riven