Description
This Roasted Delicata Squash recipe features tender, caramelized squash rings drizzled with maple syrup and olive oil, baked to perfection and topped with a crunchy, savory almond and sage mixture. It’s a simple, flavorful side dish perfect for fall and winter meals.
Ingredients
Scale
Main Ingredients
- 2 delicata squash (about 14 oz each, washed and dried)
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons maple syrup
- 3/4 teaspoon kosher salt
- 1/3 cup sliced toasted almonds (roughly chopped)
- 1 tablespoon chopped fresh sage leaves
- 1/2 teaspoon sweet paprika
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Slice and seed the squash: Cut the delicata squash into 1/2-inch thick rings. Using a teaspoon, remove the seeds from each ring carefully, ensuring they are hollowed out for even roasting.
- Toss squash with seasoning: Place the squash rings in a large bowl. Drizzle with 1 tablespoon olive oil, maple syrup, and 1/2 teaspoon kosher salt. Toss everything gently to coat each squash ring evenly with the mixture.
- Arrange on baking sheet: Spread the coated squash rings in a single layer on the prepared baking sheet. Ensure each ring lies flat for even cooking. Brush any remaining maple syrup mixture from the bowl over the top of the rings.
- Bake the squash: Roast the squash in the preheated oven for 35 to 40 minutes, flipping the rings halfway through (after about 30 minutes), until they are tender and browned on the edges.
- Prepare almond and sage topping: While the squash roasts, heat the remaining 1/2 tablespoon olive oil in a small skillet over medium heat. When the oil shimmers, add the sliced almonds and chopped sage. Cook, stirring often, for 2 to 3 minutes until the almonds are lightly toasted and golden.
- Season the topping: Remove the skillet from heat. Quickly stir in the sweet paprika and remaining 1/4 teaspoon kosher salt. The almonds will darken slightly in color within seconds, intensifying the flavor. Transfer the mixture to a small bowl.
- Serve: Arrange the roasted delicata squash rings on a serving platter and sprinkle the almond and sage topping over them. Serve immediately while hot or warm for the best taste.
Notes
- Delicata squash has an edible skin, so no need to peel, just wash thoroughly before slicing.
- Using parchment paper prevents sticking and helps with easy cleanup.
- Flipping the squash halfway through baking ensures even cooking and caramelization.
- The maple syrup adds a subtle sweetness that complements the roasted almonds and sage topping perfectly.
- For a nut-free option, omit the almonds and add toasted pumpkin seeds instead.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
