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Roasted delicata squash slices on a white serving plate.

Maple Roasted Delicata Squash

  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
  • Yield: 4 to 6 servings 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian


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!


  • 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


  1. 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.
  2. 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.  
  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.
  4. 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.
  5. 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.


  • 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.

Keywords: roasted delicata squash, baked delicata squash, delicata squash recipe