Maple Roasted Delicata Squash (Printable Version)
Caramelized squash and cranberries meld in a maple-glazed seasonal dish, perfect for autumn gatherings.
# Ingredient List:
→ Main Produce
01 - 2 medium delicata squash, cut into 1/2-inch thick rings, seeds removed
02 - 1 cup fresh cranberries, rinsed
→ Seasonings & Oils
03 - 2 tablespoons olive oil
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon kosher salt
→ Maple Glaze
06 - 3 tablespoons pure maple syrup
# Directions:
01 - Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper.
02 - Place delicata squash rings in a single layer on prepared baking sheet. Scatter cranberries evenly around the squash.
03 - Drizzle olive oil and maple syrup over squash and cranberries. Sprinkle with kosher salt and black pepper. Toss gently to coat both the squash and cranberries.
04 - Transfer baking sheet to the oven and roast for 25 minutes until squash is golden and tender, and cranberries begin to burst.
05 - Remove tray and transfer squash and cranberries to a serving platter. Serve hot as a side dish.
# Expert Advice:
01 -
- Uses just a handful of pantry basics and seasonal squashes
- No peeling needed thanks to the edible, tender squash skin
- Naturally gluten free and easily vegan with straightforward ingredients
- The candied maple glaze caramelizes beautifully while fresh cranberries roast into tart pops of flavor
02 -
- Outstanding source of fiber plus vitamin C and antioxidants from both squash and cranberries
- Keeps beautifully in the fridge up to four days and is delicious at room temperature
- Effortlessly doubles or triples for gatherings or prep-ahead meal planning
03 -
- Always roast on a bare sheet or parchment to maximize caramelization.
- Avoid overcrowding, if the squash overlaps too much it steams instead of browns.
- Do not skip tossing in maple syrup before roasting as this step guarantees sticky sweet edges.
- For the most flavor use a robust dark maple syrup if you can find it.