Roasted Delicata Squash with Maple Glaze

This easy to prepare maple cinnamon glazed roasted delicata squash recipe is a healthy dish perfect for sharing! Brussels sprouts and pomegranates add an extra burst of flavor and nutrition.

Move over butternut squash. There’s a cuter and friendlier squash in town! That’s right. Delicata squash is super tasty and even easier to prepare. No peeling, just cut, cook and eat. Intrigued? It’s time to get bold and cook something new. Why not?

The subtle natural sweetness and creamy texture of roasted delicata squash make it one of my go-to ingredients. When you combine complimentary flavors of squash, brussels sprouts and pomegranates you’ve got a winning trifecta of nutrition! This side dish is unbelievably easy to prepare with an extra flavor burst from the maple cinnamon glaze.

How To Cook Delicata Squash

• Selection: Delicata squash is a smaller-sized squash, oblong in shape with cream-colored to yellow skin, with green or orange stripes. Look for a hard outer rind and stem attached if possible.
• Prep: All you have to do is wash, trim the stem, cut in half lengthwise to remove the seeds, then slice. The skin is so thin that it does not need to be peeled and it can also be eaten after cooking.
• Cooking: You can roast, bake, steam, microwave, saute, simmer or fry delicata squash. They are ready when you can easily pierce with a fork, but you still want them to hold it’s ring-like shape. Roasting and baking are popular because it enhances the naturally sweet notes and yields a creamy cooked flesh similar to sweet potatoes. It’s also perfect for soups or even a delicious filling for ravioli.

For this recipe I cut the delicata squash into 1/4-inch rings, trying to be consistent in size to achieve even cooking. Make sure to remove any dirty outer leaves from the brussels sprout once you cut them in half. The vegetables get tossed in a light coating of olive oil and fresh chopped thyme and rosemary. It’s ready for a quick roast!

Towards the very end of cooking, the orange maple cinnamon glaze gets poured on top of the roasted vegetables. The bubbling glaze melts and absorbs into each piece of squash and sprouts. It’s a pure moment of joy, trust me!

The best gifts I receive are the edible ones! My friend Denise has a green thumb and grows pomegranates in her backyard. Check out how dark ruby red in color the arils are! They were extremely sweet with only a hint of tartness. I wanted to add them to something special, and this roasted delicata squash and brussels sprouts dish was just the right recipe.

Removing the arils from a pomegranate can seem a little intimidating and for sure messy. Check out my how to seed a pomegranate guide for some simple, helpful tips!

The delicata squash and brussels sprout are ready! Aren’t they gorgeous? Check out that parallelization on the surface of the vegetables, mini culinary masterpieces!

One of the best things about winter is all of the new fruits and vegetables that appear in the market. Squash and pumpkin are some of my favorite vegetables to cook with because there are so many varieties to choose from. It’s so fun incorporating different seasonal ingredients together and sharing their beautiful flavors with your guests!

I can’t wait to serve this roasted delicata squash tossed in the delicious maple cinnamon glaze to my family. How would you pair this side dish with an entree for your feast? Let’s chat more about it in the comments section!

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Roasted Delicata Squash with Maple Glaze

This easy to prepare maple cinnamon glazed roasted delicata squash recipe is a healthy dish perfect for sharing! Brussels sprouts and pomegranates add an extra burst of flavor and nutrition.

Pin Print SaveSaved! Review

4.94 from 15 votes

Prep Time8 minutes mins

Cook Time22 minutes mins

Total Time30 minutes mins

Servings 6 servings

Course Side

Cuisine American

Ingredients  

1x2x3x

• ▢ 1 ½ pounds delicata squash, cut into ¼-inch slices, about 5 cups
• ▢ 1 pound brussels sprouts, cut in half and trimmed
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon fresh rosemary, chopped
• ▢ 1 ½ teaspoons fresh thyme, chopped
• ▢ 1 tablespoon pure maple syrup
• ▢ 2 tablespoons orange juice, plus zest of one orange
• ▢ ⅛ teaspoon ground cinnamon
• ▢ ¼ cup pomegranate arils

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Instructions 

• Place the oven rack in the middle position. Heat oven to 400°F (204ºC).
• Wash and dry delicata squash. Cut in half lengthwise and remove seeds. Cut into ¼-inch thick slices.
• In a large bowl add sliced delicata squash, cut brussels sprouts, olive oil, salt, rosemary, and 1 teaspoon thyme. Stir to combine.
• In a small bowl whisk together maple syrup, orange juice, orange zest, and cinnamon. Set aside.
• Grease a large sheet pan with cooking spray or a thin coating of olive oil. Add squash mixture in one even layer. Roast in the center position of the oven for 10 minutes.
• Remove from oven, gently stir, then cook another 10 minutes or until squash is fork-tender and brussels sprouts begin to slightly brown.
• Remove sheet pan from oven and evenly drizzle the maple cinnamon glaze over the vegetables. Stir to combine. Roast for 2 minutes.
• Transfer roasted vegetables to a serving platter. Sprinkle vegetables with ½ teaspoon chopped thyme and top with pomegranate arils.

Nutrition Facts

Serves: 6 servings

Calories 215kcal (11%)Carbohydrates 36g (12%)Protein 4g (8%)Fat 8g (12%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 5gSodium 233mg (10%)Potassium 1040mg (30%)Fiber 8g (32%)Sugar 21g (23%)Vitamin A 9050IU (181%)Vitamin C 111.4mg (135%)Calcium 90mg (9%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.