Roasted Delicata Squash with Maple Glaze

Abby Marlow

Roasted delicata squash is sweet, tender, and coated in a maple-brown sugar glaze that caramelizes beautifully in the oven. It’s beginner-friendly, cozy, and no peeling is required! A perfect side for fall dinners or holiday gatherings.

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Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 4 servings

Calories 160 kcal

Ingredients

2 pounds delicata squash 2 medium squash
1 tablespoon olive oil
2 tablespoons brown sugar
1/2 tablespoon pure maple syrup or sub brown sugar
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme or rosemary
Pinch of cayenne pepper optional

Instructions

Preheat oven to 400°F and line a 13×18 baking sheet with parchment paper.
Wash and dry the squash. Trim off ends, slice lengthwise, and scoop out seeds.
Place cut side down and slice into ¾-inch thick half-rings.
In a large bowl, whisk olive oil, brown sugar, maple syrup, balsamic vinegar, salt, cinnamon, pepper, paprika, garlic powder, thyme, and cayenne.
Add squash slices to the bowl and toss gently until fully coated.
Arrange slices in a single layer on baking sheet, saving extra glaze.
Roast for 15 minutes. Brush with remaining glaze, flip, and roast for 15–20 more minutes until golden and tender.
Let cool slightly and serve warm.

Notes

For best results, don’t crowd the pan—use two sheets if needed. To vary, swap thyme with rosemary or add extra maple syrup for more sweetness. Roasted delicata squash is versatile and perfect for the holidays.

Keyword fall side dish, maple glazed squash, oven roasted squash, roasted delicata squash, sweet squash recipe