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Epicurious

Maple-Roasted Delicata Squash

4.9

(40)

Ovenroasted delicata squash and red onions on a platter.
Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton

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.

Recipe information

  • Total Time

    40 minutes

  • Yield

    8 servings

Ingredients

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
2 Tbsp. maple syrup
Kosher salt, freshly ground black pepper

Preparation

  1. 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 →

TagsFallDelicata SquashSquashVegetableRed OnionOnionRoot VegetableThymeHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyWeeknight MealsRoastThanksgivingEpicurious

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