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.
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. So at this point, you might be wondering, what exactly is delicata squash?
Delicata squash taste a lot like butternut squash, but they’re much easier to prep. Delicata squash are on the small side, usually they weigh about a pound each, and their skins are edible which means no peeling required! Simply scoop out the seeds, slice and bake. I like to toss my delicata squash in a mixture of olive oil, brown sugar and maple syrup, with a sprinkle of cinnamon for good measure. I roast my squash until it’s perfectly tender and that’s all there is to it, it’s really that simple!
I have to say, I had some major skeptics on my hands when I served this delicata squash recipe to the kids. After some coaxing, they tried it and were pleasantly surprised! They loved the sweetness and hint of cinnamon, so this recipe is definitely going into the permanent rotation. Anything to get the kids to eat their veggies right?!
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!
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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.
Danni says
A Lady in front of me at the store was buying a delicata and I’ve never seen one…. We LOVE all squash in our household! This was the first, and probably the only recipe I’ll use when making it. I made it when we had visitors from the midwest who had also never seen or heard of a delicata… they LOVED it and all went back to look for it in their towns with no luck. Guess it will be my special fall squash dish to share with the world too!! Thanks so much for this super easy, delicious recipe!!!
Sara says
So glad to hear you enjoyed it, I appreciate you reporting back!
Heidi says
Oh my goodness this was sooooo delicious!!!!!!!!!!!
Sara says
So glad you enjoyed it!
Janet Dolan says
This is my favorite way to make this. So delicious!!
Sara says
So glad you enjoy it, thanks for reporting back!
Susan Porschen says
This looks so good I’m heading to the grocery store to pick some up. Never bought or tried this squash before – is it difficult to find?
Sara says
It should be in the same area as the other hard squashes like butternut squash, spaghetti squash etc. It is still a bit early in the season for winter squash so if you don’t see it now, keep checking back later on!
Paul Johnson says
Absolutely Wonderful! We got some fantastic naturally grown Delicata “Jester” and Delicata “Sweet Dumpling” from the farm and I quickly made this for breakfast for the family! My boys, and my wife, loved it! It was our first time making Delicata squash and we will certainly do it again. It was like eating a dessert! Thank you for such a simple recipe.
A word of caution to anyone buying squash at the supermarket. Commercially, USA grown squash is notorious for having a higher risk of pesticide residue. Remember that “organic” food is still sprayed with unhealthy pesticides so look for Naturally Grown that has not been sprayed with Pesticides, Fungicides, or Herbicides of any type! We only eat the skins if we know they were not sprayed.
Sara says
So glad you enjoyed it! Good to know about the pesticides, I wasn’t aware of that.
Reb says
Wash them before cutting. A lot of people don’t have access to “naturally grown” produce and the benefits of eating a wide variety of produce even commercially grown are higher than popping vitamins for daily requirements.
Donald Williams says
Wash them before cutting is a must with any squash, however it might have been grown. You always want to wash away as much as possible of the impurities that have accumulated on the skin before cutting through it with a knife and carrying those impurities into the edible portion. The same advice applies to melons, too.
Samantha Crawford says
What is serving size and nutrition?
J. Hodson says
I have tried this recipe twice now, and it is delicious!
Sara says
So glad to hear you like it!
Bea says
Interesting new squash. I’m loving the no peel easy feature here!
Greg says
I don’t usually think to buy delicata squash. Now I want to give it a try!
Debbie says
I’m hooked on this easy to make squash!
Bethany @ athletic avocado says
delicata has to be my fav winter squash! It tastes almost like kettle corn when combined with sweetness and a little bit of salt! Definitely trying this recipe next time!
cheri says
Hi Sara, did not know the skins were edible, I’ve always assumed they were not, good to know.