Exactly one year ago, on the day after February 28th, I watched the movie “Leap Year” for the first time. My friend insisted we watch it after I told her I was going to Ireland in March. And it was from Anna Brady (Amy Adams) that I learned of the Irish leap day tradition where women propose to men on this one day.


Diamond Butternut and Acorn Squash
Squash “bling” in the making


Since there is actually a leap day this year, I knew I had to make something special for the occasion (or regretfully wait another 4 years to do so). I looked online for some ideas and what appeared in my search were primarily frogs. An amphibian known for “leaping” was apparently the theme for many leap day recipes. And I considered going that route, but decided against it. Instead, I channeled Anna Brady and decided to make diamond engagement rings.


Butternut and Acorn Squash Ring AssemblyButternut and acorn squash diamond and ring pieces


I’ve seen squash rings before and knew squash would be the perfect food to use. I thought about only using butternut squash for the recipe, but I just can’t resist the scalloped edges of sliced acorn squash. Fresh rosemary and ginger are combined with oil and maple syrup to roast the squash. Use these diamond squash rings as a side dish or on top of a salad. They are so much more affordable and delicious than real diamond rings. I’m certain your significant other will love these squash rings. And if you’re single, like me, then why give a man a ring on leap day when you can have squash rings all to yourself? Am I right?


Diamond Squash Ring

A simple squash ring recipe with added “diamonds”. Acorn squash and butternut squash are used to create the sweet diamond engagement rings. You could make these squash rings for an engagement party, bridal shower, leap day, or any day. Pair them with sautéed green vegetables or fresh salad.

Yield: 10 diamond squash rings

Prep time:
Cook time:
Total time:

  • 1 acorn squash
  • 1 butternut squash
  • ¼ cup (60 mL) high smoke point oil (e.g., avocado oil, sunflower oil, canola oil)
  • ¼ cup (60 mL) liquid sweetener (e.g., maple syrup, agave nectar, brown rice syrup)
  • 3 tsp rosemary – minced
  • 3 tsp ginger – minced
  • 1 tsp salt
Preheat Oven
  1. Preheat oven to 375°F (190°C).
Acorn Squash
  1. Slice off both ends of the acorn squash. Cut the squash in half crosswise.
  2. Remove the seeds from the squash.
  3. Then cut each half into thirds. You should end up with 4 rings and 2 discs.
Butternut Squash
  1. Slice off both ends of the butternut squash. Cut the squash crosswise where the narrower section meets the wider section.
  2. Remove the seeds from the wide section. Cut the wide section crosswise into 6 rings.
  3. Slice the narrow section crosswise into 8 discs.
Diamond Squash Rings
  1. Cut the 10 discs into diamonds by picturing the shape of an (upside down) isosceles triangle. First cut the two “legs” at a wide angle from one another, then cut the “base” a little farther away from where the triangle base would be. Finally, snip a bit off the two base angles.
  2. Mix the rest of the ingredients in a bowl. Dip each of the 10 squash rings and 10 squash diamonds into the oil mixture.
  3. Place the squash rings and squash diamonds onto a lightly greased baking sheet and bake for 30 minutes.
  4. Enjoy!

  1. Peel the skin if you’d like, but there beneficial nutrients in the skin. Plus, it’s unnecessary additional work.
  2. Add the leftover oil mixture on top of the baked squash for enhanced flavor.