Preheat your oven to 425°F (220°C). This high heat will help the delicata squash rings caramelize beautifully and develop crispy edges.
Wash the delicata squash well, then slice off the ends. Cut each squash crosswise into 1/2-inch thick rings. Remove the seeds from each ring with a small spoon or your fingers, but keep the skin on—the skin roasts up perfectly and is completely edible.
In a large mixing bowl, whisk together the olive oil, honey, salt, black pepper, cinnamon, and nutmeg until well combined. This fragrant blend will coat the squash rings and infuse them with flavor.
Add the sliced squash rings to the bowl with the honey glaze. Use a spoon or your hands to toss everything gently but thoroughly so each ring is evenly coated in the glaze.
Line your baking sheet with parchment paper or a silicone baking mat for easy cleanup. Spread the squash rings out in a single layer, making sure they aren’t overlapping. This will help them roast evenly and get that perfect caramelized finish.
Place the baking sheet in the oven and roast the squash rings for 20-25 minutes. About halfway through, flip each ring carefully with a spatula so they brown on both sides. You’re looking for a tender interior and golden edges with a sticky, honeyed glaze.
Once roasted, transfer the rings to a serving platter. Garnish with freshly chopped parsley if desired for a fresh burst of color and flavor. Serve warm and enjoy!
