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Maple Roasted Delicata Squash Recipe

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4.4 from 15 reviews

This oven roasted delicata squash recipe is a deliciously simple side dish perfect for fall and winter meals. Sliced delicata squash is tossed in a sweet maple syrup and avocado oil mixture with warm cinnamon and salt, then roasted until tender and caramelized, creating a beautiful golden brown dish that pairs well with a variety of main courses.

Ingredients

Main Ingredients

  • 2 medium delicata squash (about 2 pounds / 907 grams total), washed and dried
  • 2 tablespoons maple syrup
  • 2 tablespoons avocado oil (or substitute olive oil or melted unsalted butter)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup or leave it unlined if preferred.
  2. Cut squash: Trim off both ends of each delicata squash. Cut each squash in half lengthwise and scrape out seeds and stringy bits with a spoon. Place cut-side down on a cutting board and slice into ¾-inch (2 cm) thick half-moon shaped slices.
  3. Season: Place the squash slices in a large mixing bowl. In a small bowl, whisk together maple syrup, avocado oil, salt, and cinnamon. Pour this mixture over the squash and toss well to coat every slice evenly.
  4. Arrange: Arrange the coated squash slices in a single layer on the baking sheet, making sure to leave space between each slice to allow for proper caramelization. Drizzle or brush any leftover maple syrup mixture over the arranged slices.
  5. Roast: Roast the squash in the preheated oven for 35 to 40 minutes, flipping halfway through cooking. Roast until the slices are golden brown, caramelized on the outside, and tender on the inside.

Notes

  • Leave space: To achieve browning and caramelization, ensure the squash slices have room on the baking sheet; overcrowding causes steaming rather than roasting.
  • Optional garnishes: Enhance presentation and flavor with garnishes like pomegranate arils, dried cranberries, pepitas, chopped pistachios, walnuts, pecans, fresh thyme, or goat cheese for special occasions.
  • Do you eat the skin? The skin of delicata squash is thin, edible, and crisps nicely when roasted, providing texture and flavor. However, you can choose to eat only the flesh if preferred.
  • Storage: Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the oven, skillet, or air fryer, or use cold slices to add flavor and texture to salads or nourish bowls.
  • Tip: A melon baller is a handy tool for scraping out seeds and stringy bits from the squash when prepping.

Find it online: https://cookedbysarah.com/maple-roasted-delicata-squash-recipe/