This Oven Roasted Delicata Squash Recipe is roasted with sweet maple syrup, butter, and sprinkled with ground cinnamon for a flavorful autumn side dish everyone will love. Gluten-free, vegetarian, and completely delicious, try serving this easy maple roasted delicata squash recipe with chicken, pork, or alongside this year’s Thanksgiving dinner.
Maple Roasted Delicata Squash
A couple of weeks ago I shared how to cook delicata squash with you guys. Officially my new favorite variety of squash, I’m back today to share one more delicious delicata squash recipe with you- though I highly doubt it will be my last.
Depending on where you live, you may only see this winter squash in grocery stores and farmer’s markets throughout the fall season, so keep your eyes peeled!
Reasons to Love Delicata Squash
- It cooks in under 30 minutes.
- No peeling is required! In fact, the skin is quite delicious after it has been cooked.
- It’s one of the easiest squash to cut up and prepare for roasting.
What Does Delicata Squash Taste Like?
Nicknamed the “sweet potato squash” for a reason, it has sweet, creamy, velvety flesh that is only complemented by its tender and slightly chewy skin. It is delicious steamed or boiled, but the tender orange flesh and yellow skin is especially sweet after a little caramelization from cooking.
- Olive oil
- Delicata Squash
- Maple syrup
- Brown sugar
- Salt + Black pepper
- Ground cinnamon
- Pepitas (pumpkin seeds)
- Add a little heat with a sprinkle of cayenne pepper or crushed red pepper.
- Roast your delicata squash with other veggies like chopped carrots, sweet potatoes, or onions.
- Add a couple of chicken breasts to your baking sheet for a perfect 2-person dinner.
How to Roast Delicata Squash
This is my favorite way to cook this wonderful winter squash. It’s fast and easy, cozy, and my new favorite go-to seasonal recipe.
- Thoroughly wash and dry 1-2 large delicata squash and slice into thick slices about 3/4-inch thick. Carve out the seeds using a spoon and save for roasting or discard.
- In a large bowl, combine the olive oil, maple syrup, brown sugar, salt, and ground cinnamon. Add the squash rounds and use a pastry brush to coat the entire surface of the squash. Transfer the squash rounds to a large rimmed baking sheet lined with parchment paper in a single layer. Drizzle with any remaining maple syrup mixture.
- Bake for approximately 30-35 minutes, or until the squash is tender, golden brown, and caramelized around the edges.
- Remove from the oven and drizzle with melted butter, maple syrup, and garnish with crunchy pepitas, if desired.
More Favorite Roasted Squash Recipes,
If you love this maple roasted delicata squash, try one of these easy roasted squash recipes next!
Have you this oven-roasted delicata squash?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Oven Roasted Delicata Squash Recipe
- 1 delicata squash - (approx. 2-3 pounds)
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- 2 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoon butter - melted (optional)
- 2 tablespoon pepitas - (pumpkin seeds)
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
- Wash your squash under cold running water and dry thoroughly. Lay your squash on its side and use a sharp knife to cut the squash into rounds approximately 3/4-inch thick. If this feels unsafe at all, feel free to cut your squash lengthwise first, scoop out the squash seeds, and then cut into half-moons approximately 3/4-inch thick (as I did in this post).
- Once you have your squash rounds sliced, carve out the seeds using a spoon. Save for roasting or discard.
- Meanwhile, in a large bowl, combine the olive oil, maple syrup, brown sugar, salt, and maple syrup. Add the squash rounds and use a pastry brush to coat the entire surface of the squash. Transfer to your prepared rimmed baking sheet and arrange in a single layer. Drizzle with any remaining maple syrup mixture.
- Transfer to the oven and bake for approximately 30-35 minutes, or until the squash is tender, golden brown, and caramelized around the edges.
- Remove from the oven and transfer to a clean plate. Drizzle with 1-2 teaspoons of melted butter (optional) and garnish with pepitas, if desired. Enjoy!
- As written, this roasted squash recipe is vegetarian and gluten-free. To make this recipe vegan, omit the butter or drizzle with a plant-based butter alternative.
- You may also make this recipe with acorn squash, butternut squash, or kabocha squash. I do recommend peeling the skin of butternut squash first.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I baked mine for 25 minutes and they were done. If using real maple syrup please use a glass container. My glaze spilled over foil and onto my cookie sheet became burnt gooze. Otherwise they turned out great!