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Epicurious

Maple-Roasted Delicata Squash

4.9

(42)

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.

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