Roasted Delicata Squash Recipe
Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.
How to Make the Best Roasted Delicata Squash
Delicata squash is one of the most underrated fall vegetables, and this roasted delicata squash recipe showcases exactly why it deserves a spot on your dinner table. With its tender, edible skin and naturally sweet flesh, delicata is perfect for roasting—no peeling required. The caramelized edges and golden color that develop in a hot oven bring out the squash’s best qualities.
What takes this dish from simple to spectacular is the maple apple cider glaze. The combination of sweet maple syrup and tangy apple cider vinegar creates a beautiful balance of flavors, while the cumin seeds and Aleppo chili flakes add warmth and just a hint of heat. It’s the perfect side dish for any fall or winter meal, and it happens to be completely vegan.
Whether you’re looking for an impressive Thanksgiving side or a weeknight vegetable dish that goes beyond the ordinary, this roasted delicata squash delivers. Serve it alongside roasted chicken, grilled salmon, or as part of a plant-based harvest bowl.
Roasted Delicata Squash
Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.
Ingredients
Roasted Squash
Maple Apple Cider Glaze
Instructions
Roast the Squash
- Preheat oven to 425°F.
- Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If you are in a hurry you can slice the delicata squash in half lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).
- Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer (you may need two, depending on your pan size).
- Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.
Make the Glaze and Serve
- While the squash is roasting, make the optional glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and Aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy—about 5 minutes. You should end up with about 1/4 cup. Turn heat off.
- When squash is done, place on a platter, scattering the shallots about. Top with hazelnuts, then spoon the sauce over top. (If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)
- Scatter with Italian parsley and serve immediately.
Notes
- Delicata squash skin is edible, so there's no need to peel it.
- The glaze is optional but adds a wonderful sweet-sour depth to the dish.
- For extra crunch, add toasted hazelnuts before serving.
