There’s nothing quite like maple roasted delicata squash in the fall. Roasted with maple syrup until golden and caramelized, then topped with goat cheese, cranberries, and walnuts—it’s the perfect balance of sweet and savory.
What you may want to know about this roasted delicata squash recipe.
- Why you should make this roasted delicata squash.
- Delicata squash FAQs.
- How to select and store delicata squash.
- What does delicata squash taste like?
- Can you eat the skin of the delicata squash?
- At what temperature should I bake delicata squash?
- How do I cut delicata squash rings for this recipe?
Why you should make this recipe.
Delicata squash doesn’t get enough credit. For me, it is by far the best tasting squash. Step aside butternut, acorn, and spaghetti squash.
Besides this squash being absolutely delicious, it is beautiful to look at on the dinner table.
Naturally tender and caramelized, this maple roasted delicata squash features just the right touch of garlic and onion powder to balance the sweetness of the maple syrup and bring out the squash’s rich flavor.
As the squash roasts, the edges turn golden brown and slightly crisp, while the maple syrup creates a glossy coating that deepens in color and adds a rich, caramelized flavor.
On top, the creamy goat cheese melts slightly into the squash and the tangy dried cranberries and crunchy walnuts add layers of texture and taste that make every bite interesting and satisfying.
Taste, texture, and looks aside, you will also like,
- It is easy to make: Minimal prep, one roasting sheet.
- You can eat the skin: Delicata’s skin is thin and tender once roasted, so you can eat the whole thing. It adds great texture and makes prep even easier.
- Seasonally perfect: Full of fall flavors that feel cozy and festive.
- Versatile: Great as a side for weeknight dinners or holiday gatherings.
Delicata Squash FAQs
How to select and store delicata squash.
- Selection: Choose delicata squash that is firm, heavy for its size, and free of blemishes or soft spots. The skin should be creamy with green and orange stripes.
- Storage: Store in a cool, dark, and well-ventilated place. Delicata does not store as long as other types of winter squash and is best used within a few weeks.
What does delicata squash taste like?
Mildly sweet and nutty, delicata squash tastes like a mix between corn and sweet potato — rich, cozy, and perfect for roasting.
Do you eat the skin of roasted delicata squash?
The skin of delicata squash is completely edible once cooked — it softens when roasted and gives the squash slices a lovely, caramelized edge.
At what temperature do you roast delicata squash?
Roast delicata squash at 425°F. Depending on how you are preparing them, it could take anywhere from 20-30 minutes.
For squash rings, roast for about 15-18 minutes until golden brown on the bottom. Flip over and bake another 5 minutes or so until tender.
How do I cut delicata squash rings?
- Scrub the outside of the squash to remove dirt.
- Carefully cut off both ends.
- Place the squash on the cutting board and carefully slice it in half, from end to end.
- Use a spoon to scoop out the seeds and stringy pulp from each half.
- Lay the halves flat, cut side down, and slice them into half-ring-shaped pieces about 1/2″ to 3/4″ thick.
Maple Roasted Delicata Squash
This caramelized maple roasted delicata squash recipe is topped with goat cheese, cranberries, and walnuts for a sweet and savory side dish.
5
servings15
minutes22
minutes37
minutesKeep the screen of your device on
Ingredients
2 pounds delicata squash, about 2 medium to large sized
1 Tablespoon olive oil
1 Tablespoon butter, melted
2 Tablespoons maple syrup
3/4 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
- Topping
2 ounces goat cheese
1/4 cup dried cranberries
1/2 cup toasted walnuts, coarsely chopped
- Garnish
green onion or fresh parsley, finely chopped
Directions
- Preheat oven to 425F. Prepare a large, rimmed baking sheet with a light layer of olive oil or cooking spray.
- Cut off each end of the squash, then cut in half lengthwise, from end to end. Scoop out the seeds. Place each half cut side down and slice into 1/2-3/4″ thick slices.
- In a small bowl, combine the olive oil, melted butter, maple syrup, garlic and onion powder, salt, and pepper in a small bowl. Stir or whisk to combine everything together.
- Place the cut half rings in a pile on top of the prepared baking sheet and pour the maple syrup mixture over top of the squash and mix together with your hands so each slice is covered.
- Place each piece on the baking sheet in a single layer, leaving space between slices. Bake for 15-18 minutes or until the edges are golden and squash is lightly browned underneath. Flip over and bake another 5 minutes or until tender. Remove from the oven.
- Place squash on a serving dish. Top with chunks of goat cheese, toasted walnuts, and dried cranberries and garnish with parsley or green onions. Season with additional salt if needed.
Notes
- Toast whole walnuts in the oven with the squash for about 5-7 minutes, watching carefully. Allow them to cool, then roughly chop.
- Store leftover cooked squash in a covered container and refrigerate for up to four days. Reheat leftover squash slices on a lightly greased baking pan or oven-proof dish, place in a 350F oven for about 15 minutes or until heated through. Leftovers can be microwaved.
- To freeze leftover, cooked squash. Allow the cooked squash cool down to room temperature. Spread the pieces in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for 1-2 hours until the squash is frozen solid. Move the frozen squash to a freezer-safe zip-top bag. Place in freezer for up to three months.
Thank you for stopping by. As I create more healthy recipes, be the first to know. Follow us on social.
Find your perfect Fall side dish.
