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
- 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.
- 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