Ingredients
3 delicata squash (3 pounds total), sliced 1/2-inch thick and seeds/center cut out with a biscuit cutter or paring knife
3 tablespoons preferred cooking oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup plain full-fat kefir
1/2 cup finely chopped fresh chives, plus a few for garnish
2 tablespoons chopped fresh dill
2 teaspoons onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat your oven to 425°F.
  2. Divide the squash rings between two rimmed baking sheets. Use a pastry brush to coat both sides of the rings with the oil. Season with the salt and pepper, making sure to get both sides.
  3. Roast until golden brown and just tender, 30 to 35 minutes, flipping the squash after 20 minutes and switching the baking sheets from top to bottom and rotating them front to back.
  4. Meanwhile, in a small bowl, stir together the kefir, chives, dill, onion powder, salt, and pepper.
  5. Set the bowl of dip on a serving platter and arrange the squash rings around it. Sprinkle with a few chives to make it pretty.