Delicata Squash Recipe
This Delicata Squash Recipe features tender roasted slices drizzled with warm maple glaze for an easy, healthy, vegetarian fall side dish.
Fall’s sweetest secret, delicata squash brings golden color and creamy texture to your table—no peeling required! I first fell in love with this simple roasted squash while hosting an October brunch on my porch, watching leaves drift by. It’s unique because the edible skin crisps just enough, so every bite is a contrast of caramelized edges and soft, sweet flesh. Plus, it’s a nutrient powerhouse: high in fiber, packed with vitamin A, and low in calories, making it one of my go-to healthy sides when the temperature dips. You’ll often spot this on my Thanksgiving spread alongside cranberry relish and savory stuffing—there’s just something cozy about autumn evening light and that hint of maple in the air.
Why You’ll Love This Recipe
- Ready in under 35 minutes—perfect for last-minute dinner prep.
- No peeling needed—the skin is delicious and adds extra nutrients.
- Healthy vegetarian side dish that satisfies both kids and adults.
- Naturally sweet with a light maple glaze—no refined sugar.
- Versatile: pairs beautifully with roast chicken, turkey or grain bowls.
- Seasonal star: spot fresh Delicata squash at farmers’ markets October–December.
- Gluten-free and easily vegan if you swap butter for olive oil.
- Crowds favorite—people always ask for seconds (and the recipe!).
Ingredients
• 2 medium delicata squash (about 2 pounds total), firm skin, no soft spots
• 2 tablespoons extra-virgin olive oil (or avocado oil)
• 1 tablespoon pure maple syrup (Grade A amber for best flavor)
• ½ teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ½ teaspoon fine sea salt (plus extra to taste)
• ¼ teaspoon freshly cracked black pepper
• 1 teaspoon chopped fresh thyme leaves (optional garnish)
Tips: Look for squash that feels heavy for its size. No need to peel—just wash well and trim the ends. Organic squash often has sweeter flesh.
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Trim both ends off each squash, then slice into ½-inch-thick rounds. Scoop out seeds with a spoon—save them to roast later!
- In a large bowl, whisk olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until smooth.
- Add squash slices, tossing gently so each piece wears an even coat of glaze and spices.
- Arrange squash in a single layer on the prepared sheet—don’t overcrowd, or they’ll steam instead of roast.
- Roast for 20 minutes, then flip slices and roast another 5–7 minutes until edges brown and curl slightly.
- Transfer to a platter, sprinkle thyme leaves on top, and serve straight from the oven—golden and fragrant.
Servings & Timing
Yield: Serves 4 as a side dish
Prep Time: 10 minutes (slice and season)
Cook Time: 25–27 minutes (roast to tender-crisp perfection)
Total Time: 35 minutes
Variations
• Spicy Maple: Stir in ¼ teaspoon chili flakes for a kick.
• Citrus Zest: Add 1 teaspoon orange zest to the glaze for bright notes.
• Nutty Crunch: Toss roasted pepitas over top before serving.
• Cheesy Twist: Sprinkle 2 tablespoons grated Parmesan or nutritional yeast.
• Herb Swap: Use chopped rosemary instead of thyme for a piney aroma.
Storage & Reheating
Refrigerate: Store leftover slices in an airtight container for up to 4 days.
Freeze: Flash-freeze on a tray, then transfer to a freezer bag—keeps 2 months.
Reheat: Warm in a 350°F oven for 8–10 minutes to restore crisp edges, or microwave briefly (30 seconds) for convenience.
Make-Ahead: Slice and season squash up to 24 hours ahead; keep chilled until roasting.
Notes
• Evenly sized slices ensure consistent roasting—aim for uniform thickness.
• If edges brown too fast, lower oven to 400°F and extend cooking by 2–3 minutes.
• Experiment with smoked paprika in place of cinnamon for a savory twist.
• Leftover glaze? Drizzle on roasted carrots or Brussels sprouts for bonus flavor.
FAQs
Q: Do I have to peel Delicata squash?
A: No—its thin skin crisps nicely and is safe to eat, saving you prep time.
Q: Can I make this gluten-free?
A: Absolutely—no gluten here. Just double-check your maple syrup brand.
Q: How do I know when it’s done?
A: Look for tender flesh you can pierce with a fork and golden, slightly charred edges.
Q: What’s a good alternative to maple syrup?
A: Honey or agave nectar work, though the flavor will vary slightly.
Q: Is this recipe suitable for meal prep?
A: Yes—store cooked squash in the fridge and reheat as needed for grain bowls or salads.
Q: Can I season the squash differently?
A: Sure—play with spices like cumin, smoked paprika or curry powder for a new twist.
Q: Are there nutritional benefits?
A: One serving has roughly 130 calories, 4g fiber, and a healthy dose of vitamin A.
Q: Can I roast seeds too?
A: Definitely—toss seeds with oil and salt, roast at 325°F for 12–15 minutes until crunchy.
Conclusion
This Delicata Squash Recipe is a fuss-free way to bring warmth and color to your fall table—simple to make, easy to love, and impossibly tasty. Give it a whirl and let me know how those maple-kissed edges turn out! Feel free to drop a comment below, share your favorite variations, or browse my cozy side dish collection for more autumn inspiration. Happy roasting!
Delicata Squash Recipe
Ingredients
- 2 medium delicata squash firm skin, no soft spots
- 1/2 teaspoon fine sea salt (plus extra to taste)
- 1 teaspoon chopped fresh thyme leaves (optional garnish)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Trim both ends off each squash, then slice into ½-inch-thick rounds. Scoop out seeds with a spoon—save them to roast later!
- In a large bowl, whisk olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until smooth.
- Add squash slices, tossing gently so each piece wears an even coat of glaze and spices.
- Arrange squash in a single layer on the prepared sheet—don’t overcrowd, or they’ll steam instead of roast. Roast for 20 minutes, then flip slices and roast another 5–7 minutes until edges brown and curl slightly.
- Transfer to a platter, sprinkle thyme leaves on top, and serve straight from the oven—golden and fragrant.
