Description
This recipe for Roasting Delicata Squash delivers tender, caramelized squash rings coated in a sweet and tangy glaze. The delicata squash is sliced into rings, tossed with a balanced mixture of brown sugar, maple syrup, balsamic vinegar, and warming spices, then roasted to a perfect golden finish. It’s an easy, flavorful side dish that pairs beautifully with fall and winter meals.
Ingredients
Scale
Main Ingredients
- 2 pounds delicata squash (2 medium squash)
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1/2 tablespoon pure maple syrup (or substitute brown sugar)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried thyme (or substitute rosemary)
- Pinch cayenne pepper (optional for heat)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a 13×18-inch baking sheet with parchment paper for easy cleanup.
- Prepare Squash: Wash and dry the outside of the delicata squash. Trim off both ends carefully.
- Halve and Seed: Stand the squash upright on a cutting board and slice lengthwise from top to bottom. Use a spoon to scrape out the seeds from each half.
- Slice into Rings: Lay each squash half cut-side down on the board and slice into ¾-inch thick rings.
- Make Glaze: In a large bowl, whisk together olive oil, brown sugar, maple syrup, balsamic vinegar, salt, ground cinnamon, black pepper, paprika, garlic powder, dried thyme, and a pinch of cayenne pepper if using. Taste and adjust sweetness or tanginess as desired.
- Coat Squash: Add the sliced delicata squash rings to the bowl and gently toss to evenly coat with the glaze.
- Arrange on Baking Sheet: Place the squash slices in a single layer on the prepared baking sheet, making sure slices do not touch. Reserve any leftover glaze.
- First Roast: Bake in the preheated oven for 15 minutes.
- Glaze and Flip: Remove the baking sheet, brush the tops of the squash slices with the remaining glaze, flip each slice over, then return to the oven.
- Final Roast: Bake for an additional 20 minutes or until squash is tender and caramelized to your liking.
Notes
- Storage: Allow roasted delicata squash to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days.
- Freezing: Flash-freeze cooled squash slices in a single layer on a baking sheet for 1-2 hours. Transfer to a freezer-safe airtight container or zip-top bag, remove excess air, label with date, and freeze up to 3-4 months.
- Reheating: To reheat frozen or thawed squash, spread slices in a single layer on a baking sheet and bake at 375°F for 10-15 minutes, flipping halfway through, until warmed thoroughly.
- For a sweeter glaze, increase the brown sugar or maple syrup slightly.
- If you prefer a different herb, rosemary can be used instead of thyme.
- Adjust cayenne pepper to your heat preference or omit it for no spice.
