Go Back
+ servings
White platter filled with roasted delicata squash rings roasted in maple syrup, cinnamon, and sprinkled with pepitas.
4.84 from 12 votes

Maple Roasted Delicata Squash Recipe

This 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 maple roasted delicata squash with chicken, pork, or this year's Thanksgiving turkey dinner.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 3 people (as a side)
Calories: 265kcal

Ingredients

Instructions

  • Preheat 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!

Notes

  • 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

Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 465mg | Potassium: 612mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2301IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.