This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals.
When I’m looking for quick and easy side dish recipes to pair with chicken and seafood, I make roasted root vegetables, roasted butternut squash, roasted green beans or this simple delicata squash.
As the berries and melons start to fade away at the grocery store, in their place squash are popping up – squash of all shapes and colors and sizes! This delicata squash recipe is one of my favorite ways to do squash, with a hint of sweetness from the brown sugar, and plenty of caramelization from a trip through a hot oven.
Table of Contents
Roasted Delicata Squash Recipe Ingredients
To make this recipe, you will need delicata squash, olive oil, brown sugar, maple syrup, salt, black pepper and cinnamon.
How Do You Cook Delicata Squash?
Cut the squash in half lengthwise and scoop out the seeds. Next, cut each half crosswise into slices. Line a baking sheet with foil and coat with cooking spray. In a small bowl, mix together the olive oil, brown sugar, maple syrup, salt, pepper and cinnamon. Drizzle the olive oil mixture over the squash and toss to combine. Transfer the squash to the sheet pan and cook until it is tender and brown. Serve immediately and enjoy.
Tips For The Perfect Dish
- When you choose your squash, look for ones that are even in color and heavy for their size. Avoid squash that are light green in color, as ripe squash are cream or yellow.
- You can cut the squash up ahead of time to make prep easier on a busy weeknight.
- This dish is best when served immediately. Leftovers will stay fresh in an airtight container for up to 4 days and can be reheated in the microwave or oven.
- Pair your squash with main course options such as turkey meatloaf, beef tips, hamburger steak, chicken stroganoff or rosemary chicken. This recipe is also great for the holidays alongside spatchcock turkey, sour cream mashed potatoes, pineapple casserole, sausage stuffing and cranberry orange sauce.
Quick Tip
This recipe will work with other types of winter squash such as acorn squash, butternut squash, honey nut squash or kabocha squash.
Recipe FAQs
Delicata squash is a variety of winter squash that is small and long. The exterior is yellow or cream color with green stripes. It typically weighs around a pound or less. The flavor is similar to butternut squash.
Whole delicata squash can be stored in a cool, dry spot for up to 4 weeks. Cut or cooked squash last in the refrigerator for up to 3 days. You can also freeze cooked squash, although it will have a softer texted once thawed and reheated.
The skin on this variety of squash is thin and soft, which means it is edible. I always serve my squash with the skin on, as it makes prep a lot easier.
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Flavor Variations
I love this recipe as-is, but you can add other ingredients to the mix to customize this dish to your tastes.
- Flavorings: Instead of cinnamon, try other warm spices such as nutmeg, cloves or ground ginger. You can also add a pinch of red chili flakes for a sweet and spicy combo. Feel free to swap out the maple syrup or brown sugar for other sweeteners such as honey, agave or coconut sugar.
- Vegetables: You can add other veggies on the sheet pan such as red onions, sweet potatoes, carrots, parsnips or butternut squash.
- Toppings: Finish your dish with fresh herbs such as parsley or sage. Other great toppings include candied pecans or candied walnuts, toasted pine nuts, dried cranberries or pomegranate seeds.
The next time you’re at the store, skip the butternut and try this delicata squash recipe instead. Then report back and tell me how the family liked it!
More Great Side Dish Ideas
Roasted Delicata Squash Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Brown Sugar Delicata Squash Recipe
Ingredients
- 2-3 lbs delicata squash (about 2 average sized squash)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/4 teaspoon ground cinnamon or more to taste
- cooking spray
Instructions
- Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.
- Line a sheet pan with foil and coat with cooking spray.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
- Pour the olive oil mixture over the squash and toss to coat.
- Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.
Notes
- When you choose your squash, look for ones that are even in color and heavy for their size. Avoid squash that are light green in color, as ripe squash are cream or yellow.
- You can cut the squash up ahead of time to make prep easier on a busy weeknight.
So good! Just discovered delicata squash, and this recipe made it a favorite. I put the squash in a zip top bag and after mixing the brown sugar, maple syrup and olive oil in a small dish, I poured it in the bag and shook it so the squash was covered. Other than that small change I made it exactly as the recipe was written.
This recipe has become a regular in our home. It inspired me to grow my own delicata squash in my garden to ensure we had it on hand! The recipe is so easy, and leftovers are always gone the next day.
i don’t usually review recipes, but this was so delicious that i just have to! 5/5 stars. would definitely make again.
This was the first time I’d ever made delicate squash – easy and delicious!
I actually bought a few squashes the other day that looked so interesting and I had never paid much attention to in the grocery store. So i bought them and thought I’d look up some recipes to cook them up and try them out. I bought, Delicata Carnival and a red Kuri squash. I came across your recipe on pinterest and cooked and cooked the Delicata and carnival squash. It came out delicious! I just wish there was a way to get more of the brown sugar maple mixture onto the pieces. I like them sweet! Thank you for posting this recipe.
Maple and cinnamon took this to the next level!