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This oven roasted delicata squash recipe is the perfect side dish for fall and winter meals. Sliced delicata squash is tossed in a simple maple syrup mixture and roasted until tender and perfectly caramelized. Yum! Only 10 minutes of prep (no peeling!) is needed to create this easy side.
Why You’ll Love This Delicata Squash Recipe
I love delicata squash! It has a rich and sweet flavor with a smooth texture and thin edible skin (which means no peeling is required – Yay!). Roasting it (especially when tossed with this maple syrup mixture) takes it to the next level! Squash lovers are going to love this recipe!
- Simple real ingredients: Only 5 simple ingredients are needed! This recipe also happens to be gluten free, vegetarian and vegan.
- Easy to prepare: No peeling required! Just 10 minutes of active prep and then let the oven do the rest.
- Incredible texture: I love the textural differences from roasting. Tender on the inside with caramelized edges on the outside and thin edible skin that crisps up in the oven.
- Perfect side dish for fall & winter meals: Simple enough to serve with weeknight meals but also makes a delicious Thanksgiving side dish too!
Ingredients You’ll Need
To make this roasted delicata squash recipe, you will need:
- Delicata squash: The star ingredient! This recipe calls for 2 medium-sized delicata squash since the slices will fit perfectly on a large baking sheet.
- Maple syrup: Use 100% pure maple syrup.
- Avocado oil: I like to use this neutral tasting, healthy oil. You could also substitute olive oil or melted unsalted butter.
- Salt: A bit of salt enhances the flavor. I like to use sea salt or Himalayan pink salt.
- Cinnamon: This warming spice pairs perfectly with the maple syrup and squash.
Detailed ingredient list and directions located in the recipe card below.
How To Roast Delicata Squash
Are you ready? Let’s make some easy and delicious maple roasted delicata squash!
STEP 1: Wash and dry. Since the skin is edible and will remain on the squash, make sure to first wash each delicata squash and pat dry.
STEP 2: Cut and prep squash. a) Trim off both ends of each delicata squash. b) Place a flat end on the cutting board and cut in half lengthwise with a sharp knife. c) Use a spoon to scrape out the seeds and stringy bits. Tip: A melon baller works great for this if you happen to have one! d) Lay cut-side down on a large cutting board and slice each of the seeded halves into ¾-inch (2 cm) thick half moons.
STEP 3: Season. Place the slices into a large mixing bowl. In a small bowl, mix together the maple syrup, avocado oil, salt and cinnamon. Pour over the squash slices and toss to evenly coat.
STEP 4: Arrange. Arrange the squash slices on a large baking sheet in a single layer, leaving room between them so they aren’t touching. Brush or drizzle on any remaining maple syrup mixture left at the bottom of the bowl.
Tip: Line the baking sheet with parchment paper for easy clean up. It’s not necessary though and I find the squash slices caramelize just a touch better without it.
STEP 5: Roast. Bake in a 425F (220C) preheated oven for about 35-40 minutes (flipping halfway through) or until squash is golden brown and caramelized on the outside and tender on the inside.
Tip: To brown and caramelize, the squash slices need room on the baking sheet. If they are crowded and touching, they’ll just steam instead.
Optional Garnishes
We typically just grab the roasted delicata squash directly from the baking sheet when I make it. However, transferring the squash slices to a serving platter and adding garnishes is a beautiful way to present this side dish for special dinners like Thanksgiving. Here are a few garnish ideas:
- pomegranate arils
- dried cranberries
- pepitas
- chopped pistachios, pecan or walnuts
- fresh thyme
- goat cheese
Variations
- Add different warming spices: Nutmeg, allspice, cloves, cardamom, pumpkin pie spice, etc.
- Add a little heat: Include a sprinkle of cayenne pepper to add a touch of heat.
- Make it sweeter: To make this squash taste like dessert, add 2 tablespoons brown sugar into the maple syrup mixture.
- Make a savory version: Replace the maple syrup and cinnamon with your favorite spices and herbs or simply salt and pepper.
How To Serve It
Roasted delicata squash can be served hot out of the oven, at room temperature or even cold. Serve it as a side dish or as a topping for salads, grain bowls and nourish bowls.
A Few Questions Answered
You can absolutely eat the skin which makes delicata squash easy to prepare since you don’t need to peel it. The skin is thin, edible and crisps up a bit in the oven when roasted.
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat in the oven, in a skillet or in the air fryer. Or use straight from the fridge and add to a salad or nourish bowl.
If this is the only side dish served alongside a protein, it serves 4 (1/2 medium delicata squash per person). However, when served as one of multiple sides for a large meal like Thanksgiving, I find that it can easily serve 6-8.
Technically yes but I find that the texture changes and that freezing is more suitable for mashed or pureed squash.
Yes! You can roast them like pumpkin seeds.
More Fall & Winter Veggie Sides
Here are a few more veggie side dishes that pair perfectly with fall and winter meals:
I hope you love this maple roasted delicata squash recipe! Please leave me a comment below if you try it out!
Maple Roasted Delicata Squash
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Description
This oven roasted delicata squash recipe is the perfect side dish for fall and winter meals. Sliced delicata squash is tossed in a simple maple syrup mixture and roasted until tender and perfectly caramelized. Yum!
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
- Preheat oven: Preheat the oven to 425F / 220C. Line a large baking sheet with parchment paper (optional, for easy clean up) or leave as is.
- Cut squash: Trim off both ends of each delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and stringy bits. Lay cut-side down on a large cutting board and slice each of the seeded halves into ¾-inch (2 cm) thick half moon shaped slices.
- Season: Place the slices into a large mixing bowl. In a small bowl, mix together the maple syrup, avocado oil, salt and cinnamon. Pour over the squash slices and toss to evenly coat.
- Arrange: Arrange the squash slices on the baking sheet in a single layer, leaving room between them so they aren’t touching. Brush or drizzle on any remaining maple syrup mixture that is left at the bottom of the bowl.
- Roast: Roast in the oven for about 35-40 minutes (flipping halfway through) or until squash is golden brown and caramelized on the outside and tender on the inside.
Notes
- Leave space: To brown and caramelize, the squash slices need room on the baking sheet. If they are crowded and touching, they’ll just steam instead of caramelize.
- Optional garnishes: Adding garnishes is a beautiful way to present this side dish for special dinners like Thanksgiving. Some garnish ideas include: pomegranate arils, dried cranberries, pepitas, chopped pistachios, walnuts, pecans, fresh thyme, goat cheese, etc.
- Do you eat the skin? You can absolutely eat the skin on delicata squash. It is thin, edible and crisps up in the oven when roasted. I think it’s delicious but you can also just eat the fleshy part if you prefer.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat in the oven, in a skillet or in the air fryer. Or simply add it straight from the fridge onto a salad or nourish bowl.
- Tip: A melon baller works great for scraping out the stringy bits when prepping the squash.
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I absolutely loved this dish – we made it and added feta cheese and pomegranate and omg it was incredible. We will definitely be making this again.
I’m so happy to hear that you loved it!
I hadn’t tried delicata squash until about a year ago, and this is the best way to do it. Your idea to use goat cheese and pomegranates was just … *chef’s kiss*.
I’m glad you loved those extra garnish suggestions!