I’ve included some videos below for those who prefer to watch rather than read.
Roasted delicata squash with maple and pecans is a tasty fall dish. It’s easy to make and full of flavor. You can cook this yummy side in about 30 minutes.
This recipe combines sweet maple syrup with crunchy pecans. The squash gets nice and caramelized in the oven. It’s a great way to enjoy seasonal produce. You’ll love how the flavors blend together.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make roasted delicata squash with maple and pecans:
• 2-3 delicata squash, sliced into half-moons • 2 tablespoons olive oil • 2 tablespoons maple syrup • 1/2 cup pecans, chopped • 1/2 teaspoon salt • 1/4 teaspoon black pepper
Can’t find delicata squash? Try butternut or acorn squash instead. Just peel and cut them into similar-sized pieces.
No olive oil on hand? Use avocado oil as a tasty swap. It works great for roasting too.
Out of maple syrup? Honey makes a sweet substitute. Use the same amount the recipe calls for.
Don’t have pecans? Walnuts or almonds will add a nice crunch. Or skip the nuts if you prefer.
Feel free to play with the spices. A pinch of cinnamon or nutmeg can give your dish a cozy fall flavor.
Remember, cooking is all about making it your own. These swaps let you use what you have and still get yummy results.
Instructions
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
Cut the delicata squash in half lengthwise. Scoop out the seeds with a spoon. Slice the squash into 1/2-inch thick half-moons.
Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup. Sprinkle with salt. Toss gently to coat all pieces evenly.
Arrange the squash slices on the prepared baking sheet in a single layer. Make sure they don’t overlap.
Roast the squash for about 25 minutes. Flip the pieces halfway through cooking for even browning.
While the squash roasts, spread pecans on a small baking sheet. Add them to the oven for the last 7 minutes of cooking time.
Check the squash – it should be tender when pierced with a fork and lightly caramelized. The pecans should be toasted and fragrant.
Remove both the squash and pecans from the oven. Let them cool slightly before serving.
Arrange the roasted squash on a platter and sprinkle with the toasted pecans. Enjoy your delicious maple-roasted delicata squash!
Tips, Tricks & Storing
Choose delicata squash that feels heavy for its size. Look for firm skin without soft spots or blemishes. The squash should have a creamy yellow color with green stripes.
You don’t need to peel delicata squash! The skin is edible and becomes tender when roasted. Just wash it well before slicing.
Cut the squash into even-sized pieces so they cook at the same rate. Aim for 1/2-inch thick half-moons.
Toss the squash with oil and maple syrup before roasting. This helps it caramelize and develop a delicious flavor.
Roast at a high temperature (around 425°F) for crispy edges. Flip the pieces halfway through cooking.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer to crisp them up again.
Freeze roasted squash for up to 3 months. Spread pieces on a baking sheet to freeze, then transfer to a freezer bag.
Try different toppings! Goat cheese, pomegranate seeds, or a drizzle of balsamic glaze are tasty options.