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A delicious recipe for Roasted Delicata Squash with shallots, toasted cumin seeds and a Maple Apple Cider Glaze, topped with toasted hazelnuts. Tangy, earthy, sweet and spicy, a tasty fall side dish.
Nothing is so strong as gentleness, nothing so gentle as real strength. – St Francis de Sales
Wow, we’ve been having the most incredible fall! Sunshine for days! It doesn’t get much better than this and I’ve been soaking it up. My favorite time of year. It’s also the time of year when all the beautiful winter squashes are out, and these days there are so many varieties to choose from.
One of my favorites is Delicata, and you will laugh when I tell you why. Because they are the perfect squash for lazy cooks, which, I have to admit, sometimes I am! Can you guess why?
Because delicatas have very thin skins! Meaning, you don’t have to peel them! Their skin is edible- and full of fiber!
What does delicata squash taste like?
Delicata squash are known as the “sweet potato squash” because their flesh is sweet and earthy like sweet potato and they have a similar texture! Some people taste a subtle corn flavor as well.
In a nutshell: they taste delicious!
How to roast delicata squash?
- Wash and slice into 1/2 inch rings. Scrape out seeds
- Season with olive oil, maple syrup, salt and pepper.
- Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).
- Roast in 425 F oven 20 minutes, then check every 5 minutes, until deeply golden.
- Make the optional glaze.
When you cut into the delicata squash, they look like sunshine. So bright and cheery.
Season them and add onion or shallot if you like.
Spread them out in a single layer sheet pan, lined with parchment and bake in a 425F oven for 20-25 minutes.
For an extra burst of flavor, I like making a glaze out of Apple Cider Vinegar and Maple Syrup. As the vinegar reduces it sweetens. Whole cumin seeds add a delicious earthiness, but if cumin is not your favorite, leave it out!
Spoon the tangy Maple Cider glaze over the squash and scatter with toasted hazelnuts. Sprinkle with Aleppo chili flakes for a subtle spicy heat.
I love these flavors together! So tasty!
Serve this with:
- Roasted Whole Chicken!
- Baked Chicken Breasts!
- Mushroom Wellington with Rosemary and Pecans
- Roasted Portobello Mushrooms
- Mr. Ben’s Mustard-Roasted Chicken with Drippings Cauliflower
Related: Vegetarian Side Dishes
Hope you have a beautiful weekend. Enjoy the roasted delicata squash and let me know what you think in the comments below!
xoxo
Roasted Delicata Squash Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: side dish, vegan
- Method: roasted
- Cuisine: Northwest
Description
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
- 2 Delicata Squash, sliced into 1/2 inch rings, seeds removed ( leave skin on, it’s edible)
- 4 shallots, quartered lengthwise
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon pepper
Maple Apple Cider Glaze (optional)
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon Aleppo chili flakes (optional)
- 1 teaspoon cumin seeds (optional)
- pinch salt
Garnish: 1/3 cup toasted, crushed hazelnuts (or sub pecans, walnuts or pumpkin seeds), fresh Italian parsley
Instructions
- Preheat oven to 425F
- 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.
- While this 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, scatting the shallots about. Top with the 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
The glaze is optional but tasty. You can serve the roasted squash, on its own, without the glaze!
This is also tasty with soft crumbled goat cheese, so feel free to add to the top if you like.
If cookinf for 2, feel free to halve this recipe!
Nutrition
- Serving Size:
- Calories: 218
- Sugar: 18.7 g
- Sodium: 401.4 mg
- Fat: 8.8 g
- Saturated Fat: 1 g
- Carbohydrates: 34.8 g
- Fiber: 4.3 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: roasted delicata squash, how to cook Delicata squash, baked Delicata squash, vegan side dishes, vegan sides, Delicata squash recipes,
I’d like to make this recipe. But highly allergic to hazelnuts.
What other nut can you suggest to use?
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Hi there, feel free to use pecans, walnuts or pumpkin seeds, or just leave them off, they are optional. 🙂
Really good. Made it as part of our New Year’s celebration. Will definitely make again, although I may double the really fantastic glaze!
Thanks so much Mary- and good to know!
Wow, this is a keeper. My first experience with this squash and I love it. Took it to a major holiday dinner party and everyone raved. When making the glaze, I thought it might be too spicy and too strong on the cumin. But when it was paired with the squash, it was amazingly subtle and perfect! I served it on a bed of arugula on a red platter – beautiful!! Thanks again for amazing flavors and easy prep!
★★★★★
Thanks so much Mert- I like this one too. 🙂
Hi Sylvia, if making this especially for a vegan Thanksgiving guest, can I prepare everything earlier in the day? Serve at room temperature or reheat? If so, how? Thank you.
I think serving at room temp would be fine!
Room temperature on a bed of arugula has been well received. Thanks!
Great to hear Eric – and I bet it was pretty over those greens!
This is another sensational Feasting at Home recipe. I’ve made it 4 times and each time the flavors don’t disappoint. The glaze is terrific. Don’t skip it. I add halved Brussels sprouts to the sauce and sheet pan as well as good precooked chicken sausages and have a complete meal on a sheet pan!
It’s one of our favorites!
★★★★★
Love it Susie- great to to hear!
This is now a holiday staple for the family, definitely recommend using the glaze. So delicious and easy to make!
★★★★★
Thanks Nick! Glad you enjoy this one!
I have made this recipe many times now and it is always a hit! The glaze puts it over the top. We are definitely adding it to our Thanksgiving menu.
Great to hear Wendy! Thanks!
Made as the recipe states & only halved the oil. It’s absolutely delicious. Organic delicata squash is magic. The hazelnuts in this recopie act like a ‘secret’ ingredient. Will make again. Thank you!
★★★★★
Glad you enjoyed this Meg!
So, so good! I made it exactly as the recipe was written with all of the “optionals”. Thanks for another great recipe.
★★★★★
Glad you enjoyed this one!
Delicious! Nice way to add some variation to delicata.
★★★★★
Thanks Rhonda!
So good my hubby asked me if we could add it to our Thanksgiving feast.
★★★★★
Great to hear Christy! Glad you both enjoyed this!
Do you have any suggestions on what to serve this with? I have a delicata squash and this sounds like perfect fall food, but I’m at a loss as to what would go nicely with it.
I love this with roast chicken, but are you vegetarian? If so the Mushroom Wellington would be good!
We are meat eaters, but I’m trying to increase our veggie intake. I’m trying to incorporate more meatless meals, so I’ll have to try it with both. I have a whole chicken just waiting to be roasted, so we’ll give that a try first! Thanks for the suggestions.
You are so welcome!
Absolutely delicious!
Thank you for sharing. 🙂
Im so glad you enjoyed this!
HI, i would love to try this recipe, but do not know the squash. could i use Butternut?
Yes, but the skin is less edible!
We devoured these. Will definitely make again.
★★★★★
Looks amazing! Thanks for the education. I can’t wait to try this recipe!
★★★★★
Thanks Wendy! hope you like it…let me know!