Delicata Squash Rings

Adapted from Deborah Madison’s “Vegetarian Cooking for Everyone”

Peel the squash with a vegetable peeler. Slice of the ends, scoop out the seeds. Slice into rings about 1/3 inch thick. Heat a tablespoon or so of olive or other oil in a wide skillet. Fry the squash until richly colored on the bottom, about 6 minutes. Turn and cook until tender. Season with salt, pepper, parsley.