How do I pick out a good delicata squash?

When you pick up the squash it should feel firm. Make sure there are not any dark spot or soft spots.

Do I leave the skin on delicata squash?

Yes! Not only does it save prep time to leave the skin on, but the skin is edible and nutritious, full of fiber.

What temperature should I roast delicata squash?

We roast delicata squash at 425F for 20 minutes, or until deeply golden. This is a good temperature to prevent crispiness, but ensure the squash caramelizes.

How long does roasted delicata squash keep for?

You can store leftovers in the fridge in an airtight container for up to 4-5 days. The squash is so versatile and can be tossed on grain bowls or salads, or even used in wraps!

Roasted Delicata Squash Recipe

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

Units Scale

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

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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 cooking 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