Maple-Roasted Delicata Squash
4.9
(28)
Active Time
10 minutes
Total Time
40 minutes
This maple-roasted delicata squash recipe will turn roasted vegetable skeptics into believers. Roasting the winter squash with maple syrup and olive oil enhances its natural sweetness and helps turn each slice a rich golden brown with irresistibly crispy, caramelized edges. Prep time is fast, making this an excellent recipe for busy weekdays.
Also known as sweet potato squash or bohemian squash, delicata squash has edible skin and a creamy interior with gently sweet, earthy notes. If it isn’t available, you can substitute an equal amount of seeded acorn squash halves or peeled and seeded half-moons of kabocha squash. To swap butternut squash into this recipe, peel its papery skin and tweak the amount of maple syrup and overall cook time to keep flavors balanced and texture tender.
Season your roasted delicata squash with salt and pepper just before serving or customize with a sprinkle of finely shredded Parmesan or toasted hazelnuts. Serve as a side dish or transform into a satisfying gluten-free lunch by tossing maple-roasted delicata squash with fluffy quinoa and warm arugula dressed with flaky sea salt, olive oil, and a spritz of lemon.
Ingredients
8 servings
Step 1
Arrange racks in the upper and lower rungs in the oven and preheat oven to 425°. Toss 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into ¼”-thick slices, 2 medium red onions, halved lengthwise and cut into ½” rings, 5 garlic cloves, peeled and smashed, 4 fresh thyme sprigs, ½ tsp. red-pepper flakes, 3 Tbsp. extra-virgin olive oil, and 2 Tbsp. maple syrup in a large bowl to combine. Season generously with kosher salt and freshly ground black pepper and toss again.
Step 2
Spread squash mixture in a single layer onto 2 large rimmed baking sheets. Bake, tossing, rotating, and switching the pan positions halfway through cooking, until tender and browned, 25–30 minutes. Taste and season again with more salt and pepper if desired.
Editor’s note: This recipe first appeared on Epicurious in November 2014. Head this way for more of our best Thanksgiving side dishes →
Leave a Review
Reviews (28)
Back to TopThis is THE BEST squash side dish we've ever had. My husband said he wants this again and I agree totally! Awesome recipe. Thank you for a new dish to put in our meal rotation.
Loug47
Leamington Ontario Canada
10/19/2021
My kids LOVE this! I punched up the thyme and red pepper. Part of our rotation now.
Anonymous
North Carolina
9/24/2021
Served this two nights ago with Butternut Squash, outstanding complement for Thanksgiving. Light side which helped balance out the menu and the heavier dishes.
superjofe
11/28/2020
Very easy. A big bonus that you don't have to peel this squash, and it's delicious!
mamazoni
New Haven, CT
11/7/2020
This is stupid simple and crazy delicious. We'll be eating this 2 or 3 times a month at least this winter.
Anonymous
ct
10/15/2020
Fantastic. My first time even eating Delicata squash. My instincts were right: try this recipe! I will be making it again and again. You should too!
coffeemate
New Berlin, WI
9/29/2020
So easy and delicious - have made this four times so far.. even my squash haters like it. I now use silpats to prevent burning for maximum yield and tastiness.
Anonymous
Montreal, QC
1/9/2020
This is just plain good. It's a little different and I enjoyed it immensely. Will add it to the rotation. Do not skimp on the garlic. I used 3 cloves for 1 squash.
lorig13
NJ
9/18/2019
God, do I love delicata squash. This recipe is easy and a great way to show off the vegatable. Will make it again!
Anonymous
Spencertown, NY
9/9/2019
Made this just as written and it was a huge hit. Didn't keep my eye on the second sheet that was roasting while we ate, and it burned to a crisp. Keep an eye on these tasty morsels!
ninahaft
Oakland, CA
12/13/2018
Registered just to review this. AMAZING. And vegan. You MUST try this.
Heylizzyclay
Reno, NV
1/20/2018
Cooked for closer to an hour, to really caramelize the onions. I tossed in some par-boiled haricots verts (had leftover from another recipe) for the last 1/2 hour of roasting. The flavors and colors were really beautiful. Will definitely make again!
hbl17
Scottsdale, AZ
12/1/2017
Love the flavors of this dish. It is so easy to prepare and is so delicious.
cookinfor4
Mill Valley, CA
11/28/2017
Fantastic, and pretty.
wheedle
Manhattan
11/19/2017
This is delicious even though I had to modify the recipe slightly. I halved the recipe so had to estimate amounts -- I may have used a bit more red pepper and a bit less maple syrup. I substituted yellow onion for some of the red onion. And I used a ceramic pan so the vegetables weren't in a single layer. Oh, and I roasted the squash longer than the recipe specified so the onions would caramelize. Despite the changes it was fantastic! Can't wait to make it again, next time with the right amount of red onion. Try it! You'll love it!
Anonymous
11/5/2017
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