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.
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