Maple and Cinnamon Roasted Delicata Squash
This maple and cinnamon roasted delicata squash is the perfect Autumn (or holiday) side dish. I wanted to try cutting the squash into slivers to roast this time because I heard that the delicata squash skin is tasty. I loved the smell of this squash while it was roasting in the oven. Delightful! My kids and I thought the squash was delicious, but my husband isn’t a fan of squash, so he thought it was okay. This easy squash side dish paired nicely with some roasted chicken, creamy mashed potatoes, and a loaded Caesar salad.
Maple and Cinnamon Roasted Delicata Squash
Ingredients:
- 2 delicata squash, cut into slices
- 2 tbsp olive oil or melted butter
- 2 tbsp real maple syrup
- Dash of cinnamon, to taste
- Sea salt, to taste
How to Make Maple and Cinnamon Roasted Delicata Squash
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Cut the delicata squash in half, scoop out the seeds with a spoon, then slice.
Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined.
Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly.
Place onto the baking sheet, then season with a bit of sea salt to taste.
Place in the oven and bake for 7 minutes, then flip them over.
Continue to bake for about 10 minutes, then flip the squash over again.
Continue baking for a few more minutes, until the squash is fork-tender.
Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.
Equipment
Ingredients
- 2 Delicata squash cut into slices
- 2 tbsp olive oil or melted butter
- 2 tbsp real maple syrup
- Dash of cinnamon to taste
- Sea salt to taste
Instructions
- Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
- Cut the delicata squash in half, scoop out the seeds with a spoon, then slice.
- Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined.
- Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly.
- Place onto the baking sheet, then season with a bit of sea salt to taste.
- Place in the oven and bake for 7 minutes, then flip them over.
- Continue to bake for about 10 minutes, then flip the squash over again.
- Continue baking for a few more minutes, until the squash is fork-tender.
- Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.
This looks yummy! cant wait to make this!
I love that cinnamon and maple syrup, yum to this!
I love roasted squash or pumpkin, one of the best vegetables. Have a good day, Diane
I know this would be really good.. I’ve roasted sweet potatoes before with almost the exact same ingredients and it turned out fabulous!!!
My daughter-in-law will love this. I am planning on making it for her later this week.
Sounds very interesting.. thanks for the recipe 🙂
Well, how easy is that! And delicious…have to try it. Thanks for sharing. ela 🙂
I had no idea the skin was tasty!
I have to share this one
Delicata is definitely one of my favorite squashes…partly because no peeling is necessary while preparing it! And partly because it’s just delicious.
Delicata squash is one of my favorite squashes, but for some reason I don’t make it often enough. This looks & sounds delicious!
I couldn’t focus. I’m still eyeballing your girl’s pecan pie!
They look sooooo tasty!!
delicata are my favorite squash and this is my favorite way to prepare them–right on, pam!
Very interesting to add cinnamon and syrup to squash – love the sound of this!
This was my first try at delicata squash. So tasty! I did add a dash of hot sauce because I like a little kick. Easy to make, goes with alot of mains and makes for a wonderful winter veggie side.