Delicata squash is one of my favorite winter squashes because of it's neutral flavor and buttery-smooth texture when roasted. Plus, its thin skin is completely edible! That means no peeling and way less prep time.
I love winter squash season and always keep a few varieties on hand for cozy, flavorful meals. Each one has its own personality: butternut squash has a distinct sweetness, acorn can be slightly bitter, spaghetti squash transforms into tender strands, and kabocha squash is rich and pumpkin-like. Delicata stands out because it's mild, buttery and so easy to prepare.
This recipe is as straightforward as it gets: slice the squash into rings, coat with avocado oil, maple syrup, salt and pepper, then roast at high heat until golden brown and caramelized. The subtle sweetness from the maple syrup balances beautifully with the neutral creaminess of the squash.
And don't toss the seeds! Just like pumpkin seeds, delicata seeds roast up crispy and flavorful. I actually prefer them over pumpkin seeds because they're more delicate and less chewy. They're lightly sweet, perfectly salty and add the best crunch. Plus, roasting both the squash and the seeds makes this a truly no-waste recipe while adding an extra nutrition boost.
Delicata squash is the perfect fall or winter weeknight veggie, an easy holiday side dish and is actually fun for kids - the donut-shaped rings make them extra appealing!
Ingredients
The pretty green stripes on its bright yellow skin make delicata squash one of the most festive vegetables of the season. If the green stripes are faded, the squash is overripe. Look for one that feels firm with vibrant coloring and no soft spots.
Avocado oil gives it a buttery flavor that I prefer over olive oil for this recipe. Plus, we are roasting the squash at a high oven temperature and avocado oil has a higher smoke point than olive oil.
How to Roast the Squash
Start by cutting the squash into rounds (rather than halving it, which leaves you with half-moons). I trim off the ends, slice into half-inch rings and then scoop out the seeds from the center of each one with a spoon. This method gives you even roasting and those pretty "donut" shapes.
Then coat them with oil and maple syrup and sprinkle with salt and pepper. One medium squash fits perfectly in a 12-inch cast iron skillet (if they don't all fit, feel free to cut some into half-moons).
Roast for 30 minutes, flipping the squash after 20 minutes. You'll need that extra time on the first side to get it to sear golden brown (I initially tested flipping after 15 minutes and it didn't sear enough!). Then flip and give another 10 minutes on the other side.
Recipe Tips
- Don't peel the squash! The skin is edible and softens beautifully when roasted. It also adds fiber and keeps the squash intact.
- Roast at high heat using a cast iron skillet. I set the oven to 425˚F which is key for caramelization and that perfect golden crust. I use a cast iron skillet for the seeds too!
I seriously will pair this with almost any fall dish. Serve it plain, toss it into a salad or grain bowl, or dress it up for a holiday spread over black rice and lentils. However you serve it, this stunning squash deserves a spot on your table this season!
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Caramelized Maple Roasted Delicata Squash
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Delicata squash is one of my favorite winter squashes because of it's neutral flavor and buttery-smooth texture when roasted. Plus, its thin skin is completely edible! That means no peeling and way less prep time.
Ingredients
- 1 delicata squash
- 2 tbsp avocado oil
- 2 tsp maple syrup
- ¼ tsp fine salt
- 1/16-⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 425˚F.
- Remove the seeds. Chop the ends off the squash but do not peel. Slice into ½-inch thick rings and scrape out the seeds with a spoon.
- Arrange the squash in a 12-inch cast iron skillet. One squash should fit perfectly, but if not slice a couple of the rings in half to make more space.
- Coat the squash with oil and maple syrup (using hands or a silicone brush). Sprinkle with salt and pepper. Arrange in an even layer.
- Roast 20 minutes, flip, then roast 10 minutes more.
- Serve immediately as is, or garnish with vegan goat cheese, pomegranate seeds and fresh parsley.
Equipment
Buy Now → Notes
Save the seeds to roast for a crispy salty and sweet snack!
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish
- Method: Roasted
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