Maple Roasted Delicata Squash is one of the BEST fall side dishes! Start by slicing the squash, toss them in maple syrup and a few seasonings and watch how amazing the kitchen smells!
The flavors coming from this simple side dish is UNBELEAFABLE.
I apologize for the sad fall pun, but I really couldn’t help it.
Maple roasted delicata squash is a simple roasted veggie dish that I love making during the cooler months.
There are so many ways to serve roasted squash. These slices are a great addition to a hearty autumn salad bowl. Make a salad with tons of nuts, goat cheese, and a drizzle of creamy balsamic dressing. It works beautifully as a side with roasted chicken, and some sprouts, and it is a great alternative to a butternut squash or acorn squash if you just want to change it up once in a while!
The ingredient list for todays vegetarian-friendly side dish is super super tiny with just 5 ingredients. And other than the squash, they are all pantry staples so if you need to whip up something quick – these have minimal prep time and roast up in under 30 minutes.
Not to mention that maple roasted delicata squash is a great, gluten free, vegetarian-friendly side dish alternative at Thanksgiving when you just can’t fathom eating another sweet potato mash or soufflé. Which, I don’t even know if those people exist; I am certainly not one of them! It has all of the same flavors that we love about a sweet potato soufflé, minus the sweet potatoes and the vanilla!
Ingredients for roasted delicata squash recipe
- delicata squash: You’ll need 2 medium delicata squash for this recipe. Delicata squash is a type of winter squash. Others include acorn, honeynut, buttercup, butternut, and others.
- olive oil: You can also use any other high heat oil if you prefer.
- maple syrup: adds sweetness and gives the squash that signature golden brown color. You’ll need 2 tablespoons maple syrup for this recipe.
- cinnamon: ground cinnamon pairs nicely with the sweetness of maple syrup. It also. makes the house smell amazing when the squash bakes up in the oven.
- cayenne pepper: adds a touch of heat to the recipe. This helps balance the sweetness. If you want to keep things mild, swap some or all of the cayenne pepper for black pepper.
- kosher salt: this is a given, helps balance the sweet and spicy ingredients.
- optional toppings: I like to add a sprinkling of chopped salted pecans when I’m serving this to company. walnuts, or almonds would work too. Add a sprinkle of dried cranberries or parmesan cheese to add some nuttiness. You could even add some fresh thyme, sage, or rosemary to the squash before you roast it for a perfect fall scent!
How to make roasted delicata squash
- Trim and slice. Start by removing the stem and end pieces with a sharp knife on a cutting board. No need to peel the squash. Then cut the squash lengthwise. Using a spoon, scoop out the ribs and pumpkin seeds.You can save these for later to roast or discard. Place the squash halves with the flesh side down and make ½ inch thick half moons slices. Pop the squash pieces into a bowl. Then spray a baking sheet with cooking spray. You can also use parchment paper if you’d like.
- Make the squash sauce. In a small bowl, combine the olive oil, maple syrup, cinnamon, cayenne and salt. Mix with a spoon and drizzle this all over the squash. Toss to make sure all of the pieces are coated nicely in the maple syrup mixture.
- Spread it out and bake. Spread the half moons out on the prepared sheet pan and bake until golden brown and tender. Be sure to give them a toss around the halfway mark. I also brush them with the remaining maple syrup mixture at the bottom of the bowl so they’re extra flavorful and caramelized.
FAQs about this recipe
Keep them in an airtight container in the refrigerator.
yes, it’s safe to eat the skin on the squash. I do suggest giving the squash a good scrub and rinse under cold running water before you slice and roast them.
They are both from the winter squash family, and have a similar taste and texture, but they are not the same.
If you like this recipe, you might also like:
- Crispy Green Beans with Garlic
- Golden Brown Garlic Butter Roasted Carrots
- The Best Garlic Butter Brussels Sprouts
- Bubbly, Cheesy Cauliflower Casserole (Cauliflower Cheese)
- Garlicky Extra Crispy Oven Roasted Potatoes
Maple Roasted Delicata Squash
Maple Roasted Delicata Squash is one of the BEST fall side dishes! Start by slicing the squash, toss them in maple syrup and a few seasonings and watch how amazing the kitchen smells!
Ingredients
- 2 medium delicata squash (~2 pounds total)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ⅛-¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- chopped toasted pecans or walnuts, optional
Instructions
- PREHEAT: Position a rack in the center of the oven and preheat the oven to 400ºF. Line a large baking sheet with parchment paper and set aside for now.
- SQUASH: Remove the top and bottom of the squash using a sharp knife. Carefully slice the squash down the center (lengthwise) using a spoon, scrape the seeds and loose bits out of the cavity. Flip the squash on the cutting board (flesh side down) and carefully slice into ½-inch half moons.
- TOSS: Place the squash in a large bowl. In a small bowl, combine the olive oil, maple syrup, cinnamon, cayenne, and salt.
- DRIZZLE: the prepared dressing over the squash and toss in the bowl until all of the squash are evenly coated. Spread the half moons out on the prepared baking sheet and bake for 18-25 minutes or until the squash is golden around the edges and fork tender. Top with chopped nuts if desired.
- SERVE: Enjoy as a side with roasted chicken, or once cooled, toss in a salad!
Recommended Products
Nutrition Information:
Yield:
8Serving Size:
1/8th of recipeAmount Per Serving: Calories: 66Total Fat: 4gCarbohydrates: 8gFiber: 2gProtein: 1g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.