Would you like to save this?
We'll email this post to you, so you can come back to it later!
Delicata Squash Recipe
A roasted, maple-glazed Delicata Squash Recipe that’s healthy, vegetarian, and oh-so-easy—perfect for fall side dish cravings.
Full Recipe Introduction
Crunchy edges, sweet maple glaze, and a hint of thyme—this Delicata Squash Recipe captures everything I adore about autumn. Delicata squash, with its delicate edible skin, makes prep a breeze (no peeling fuss!). I love serving this at family gatherings, alongside savory mains or even piled onto a grain bowl. The bright orange flesh caramelizes under heat, creating a sweet-savory contrast that feels both cozy and festive. Honestly, every time I take that first bite, it brings back memories of sipping hot apple cider on crisp October mornings. Give it a try, and you might just find it becomes your new favorite healthy side dish.
Why You’ll Love This Delicata Squash Recipe
- Roasted to golden perfection in under 30 minutes
- Naturally gluten-free, vegetarian, and low in calories
- Edible skin means zero waste—just slice and bake
- Sweet maple glaze pairs beautifully with savory mains
- Kid-friendly crunch and gentle spice (a touch of cinnamon)
- Easy enough for weeknight dinners, fancy enough for holiday feasts
- One-bowl prep—minimal dishwashers required
- Seasonal fall favorite that highlights local produce
Ingredients
– 2 medium Delicata squash (about 1½ pounds total), ends trimmed and halved lengthwise
– 2 tablespoons extra-virgin olive oil (or avocado oil for a neutral taste)
– 2 tablespoons pure maple syrup (I love Coombs Family Farms brand)
– ¼ teaspoon ground cinnamon (optional, but warms up the flavor)
– ½ teaspoon kosher salt (Diamond Crystal preferred)
– ¼ teaspoon freshly cracked black pepper
– 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
– Pinch of red pepper flakes (for a subtle kick)
Tips:
• No peeling needed—Delicata’s thin skin turns tender when roasted.
• Choose squash that feels firm with no soft spots.
• Swap maple syrup for honey or agave if you like.
Directions
-
Preheat and prep.
Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone mat. This helps caramelize the edges and makes cleanup a breeze. -
Slice and season.
Place each half cut-side down on the board and slice into ½-inch crescents. Toss the squash gently in a large bowl with olive oil, salt, pepper, and cinnamon until each piece is lightly coated. -
Arrange on the pan.
Spread the squash in a single layer—crowding leads to steaming, not roasting. Give each slice some breathing room for those crisp edges. -
Roast the squash.
Slide the tray into the oven and bake for 15 minutes. Halfway through, use a spatula to flip each piece so both sides get golden. -
Add the maple glaze.
While the squash roasts, whisk maple syrup, thyme, and red pepper flakes. After flipping, drizzle this glaze evenly over the slices. -
Finish roasting.
Return to the oven for another 8–10 minutes, or until edges brown and flesh feels tender when poked with a fork. -
Rest and garnish.
Let the squash cool on the baking sheet for 3–5 minutes—resting helps the glaze set. Sprinkle extra thyme or a few flaky sea salt crystals before serving. -
Serve with flair.
Transfer to a warm platter, add a handful of chopped parsley or toasted pumpkin seeds for color and crunch. Dive right in!
Servings & Timing
Makes 4 servings as a side dish
Prep Time: 10 minutes
Cook Time: 25 minutes (plus a quick 3-minute rest)
Total Time: 38 minutes
Variations
• Balsamic Twist: Swap maple glaze for a balsamic-honey reduction and sprinkle with goat cheese.
• Spicy Kick: Add ½ teaspoon chili powder and a drizzle of sriracha for a bold edge.
• Nutty Crunch: Toss roasted pecans or walnuts in at the end for extra texture.
• Herb Swap: Replace thyme with chopped rosemary or sage for a woodsy aroma.
• Vegan Butter: Brush with melted vegan butter instead of oil for a richer mouthfeel.
• Sweet & Savory: Dot with pomegranate seeds and a pinch of flaky sea salt before serving.
Storage & Reheating
Refrigerator: Store cooled squash in an airtight container for up to 3 days.
Freezer: Lay pieces flat on a baking sheet, freeze 2 hours, then transfer to a freezer bag—good for a month.
Reheat: Warm on a baking sheet at 350°F for 8–10 minutes, or microwave gently (cover with a damp paper towel) until heated through.
Make-Ahead Tip: Roast squash a day ahead and reheat just before guests arrive; glaze right before serving for that fresh-from-the-oven gleam.
Notes
• I learned that the secret to perfect roasting is high heat and space between slices—crowd them, and you’ll end up with soggy centers.
• If your maple glaze seems thin, chill it 5 minutes before drizzling to thicken slightly.
• Feel free to pat squash dry if it looks damp from storage; extra moisture can slow browning.
• For deeper color, pop the tray under the broiler for a minute—just watch closely!
FAQs
Q: Can I use frozen Delicata squash?
A: Sure—thaw, pat dry, and follow the same steps, though roasting may take a few extra minutes.
Q: Is Delicata squash high in carbs?
A: It’s moderate—about 10g net carbs per cup cooked, with fiber and vitamins that balance blood sugar.
Q: What if I can’t find Delicata?
A: Substitute acorn or kabocha squash, though you’ll need to peel them first.
Q: Can I prep this recipe vegan?
A: Absolutely—just use maple syrup and vegan oil, skip any dairy garnishes.
Q: My squash stuck to the pan—help!
A: Ensure the baking sheet is well-lined and use a silicone mat or parchment. A quick oil spray before roasting can also help.
Q: How can I make this sweeter?
A: Add an extra teaspoon of maple syrup or a sprinkle of brown sugar in the glaze.
Q: Can I grill instead of roast?
A: You bet—grill over medium heat, turning once, until char marks appear and squash is tender.
Q: Is this recipe kid-friendly?
A: Yes! The mild sweetness and soft texture usually win over even picky eaters.
Conclusion
A simple, healthy Delicata Squash Recipe like this one brings warm fall flavors to your table without fuss. The maple glaze and tender-crisp texture make it a crowd-pleaser every time. Give it a whirl, let me know how yours turned out, and don’t forget to explore our other vegetarian side dish ideas for cozy gatherings!
Delicata Squash Recipe
Ingredients
- 2 medium Delicata squash ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil or avocado oil for a neutral taste
- 2 tablespoons pure maple syrup I love Coombs Family Farms brand
- 1/4 teaspoon ground cinnamon optional, but warms up the flavor
- 1/2 teaspoon kosher salt Diamond Crystal preferred
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Pinch red pepper flakes for a subtle kick
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or a silicone mat. This helps caramelize the edges and makes cleanup a breeze.
- Place each half cut-side down on the board and slice into ½-inch crescents. Toss the squash gently in a large bowl with olive oil, salt, pepper, and cinnamon until each piece is lightly coated.
- Spread the squash in a single layer—crowding leads to steaming, not roasting. Give each slice some breathing room for those crisp edges.
- Slide the tray into the oven and bake for 15 minutes. Halfway through, use a spatula to flip each piece so both sides get golden.
- While the squash roasts, whisk maple syrup, thyme, and red pepper flakes. After flipping, drizzle this glaze evenly over the slices.
- Return to the oven for another 8–10 minutes, or until edges brown and flesh feels tender when poked with a fork.
- Let the squash cool on the baking sheet for 3–5 minutes—resting helps the glaze set. Sprinkle extra thyme or a few flaky sea salt crystals before serving.
- Transfer to a warm platter, add a handful of chopped parsley or toasted pumpkin seeds for color and crunch. Dive right in!
Notes
• Choose squash that feels firm with no soft spots.
• Swap maple syrup for honey or agave if you like.
