This easy-to-prepare maple glazed roasted delicata squash recipe is a healthy dish perfect for sharing. Brussels sprouts and pomegranates add an extra burst of flavor and nutrition.
Recipe Science
- Roasting the delicata squash and Brussels sprouts together creates a caramelized exterior, enhancing flavor and texture.
- The maple glaze caramelizes, deepening the squash’s natural sweetness and adding warm spices with a bright, citrusy finish.
- Pomegranate arils add a sweet-tart contrast that balances roasted vegetables’ warm, caramelized flavors.
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Featured Comment 18
“Made it – loved it – guests asked for the recipe – wouldn’t change a thing! Thanks so much for this!”—Kathy V.
Why It Works
This roasted delicata squash and brussel sprouts dish is perfect for holiday gatherings. Delicata squash is versatile and easy to prepare since its thin skin is edible. Simply slice, season, and roast—no peeling required. This preparation retains its natural sugars, enhancing caramelization and depth of flavor during roasting. For those seeking to introduce new flavors, this dish offers a unique twist on classic roasted vegetables and is ready in 30 minutes!
The creamy delicata squash is paired with Brussels sprouts and pomegranate seeds, offering a balance of flavors, textures, and nutrients. The maple cinnamon glaze adds a subtle warmth and sweetness. Incorporating winter squash and seasonal products makes this dish both flavorful and nutritious.
Ingredients You’ll Need
- Squash: Delicata squash is a smaller squash, oblong in shape, with cream-colored to yellow skin and green or orange stripes. It has a creamy and sweet flavor. Look for a hard outer rind and stem attached. You can eat the skin, so there is no need to peel it.
- Brussels Sprouts: Brussels sprouts add a complementary, earthy flavor to roasted delicata squash, balancing the squash’s natural sweetness. Their slight bitterness contrasts with the delicata’s creamy, sweet interior.
- Pomegranates: Pomegranate arils’ deep ruby red color adds a beautiful pop to this roasted delicata squash and Brussels sprouts dish. Their sweet taste, with just a hint of tartness, perfectly balances the warm, caramelized flavors of the vegetables. Check out my how to seed a pomegranate guide for easy, mess-free tips on getting those seeds.
- Seasoning: The vegetables are roasted with olive oil, salt, rosemary, and thyme.
- Maple Glaze: A combination of maple syrup, orange zest, orange juice, and cinnamon.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This roasted delicata squash recipe is easy to customize! Try these delicious options:
- Squash Substitutes: The delicate squash can be swapped for sliced butternut squash, acorn squash, kabocha, or sweet potatoes.
- Oil: Try avocado oil, coconut oil, clarified butter, or ghee.
- Herbs: Try sage, tarragon, oregano, or dried Italian seasoning.
- Spices: Add ground nutmeg, mace, allspice, cardamom, or pumpkin pie spice.
- Pomegranate Swaps: Add diced apples, dried cranberries, cherries, apricots, or golden raisins.
How to Roast Delicata Squash
Step 1: Heat the Oven
Position the oven rack in the center to ensure even heat distribution, and preheat to 400°F (204ºC). This temperature is ideal for caramelizing the roasted Brussels sprouts and delicata squash, enhancing their natural sweetness and creating a tender texture.
Step 2: Prepare the Squash
Wash and thoroughly dry the delicata squash. Slice it in half lengthwise and scoop out the seeds. Then, cut into ¼-inch thick slices, which should yield approximately 5 cups. The thin, even slices allow for uniform roasting and caramelization.
Step 3: Season the Vegetables
Combine the sliced delicata squash, halved Brussels sprouts, olive oil, salt, rosemary, and thyme. Stir well to ensure the vegetables are evenly coated with oil and seasonings for optimal flavor and even roasting.
Step 4: Make the Maple Glaze
Whisk together the maple syrup, orange zest, orange juice, and cinnamon in a small bowl. Set aside, this mixture will serve as a flavorful glaze to enhance the roasted vegetables with a sweet, citrusy, spiced glaze.
Step 5: Roast the Vegetables
Lightly grease a large sheet pan with cooking spray or a thin layer of olive oil. Alternatively, use a parchment-lined baking sheet to roast the squash and sprouts. Spread the squash mixture in an even layer on the pan to promote even roasting. Roast for 20 minutes, gently stirring in between. The squash should be fork-tender and golden brown.
Step 6: Add the Maple Glaze
Remove the sheet pan from the oven and drizzle the maple cinnamon glaze evenly over the vegetables. Gently stir to coat, then return to the oven and roast for 2 minutes to concentrate the sticky glaze.
Step 7: To Serve
Transfer the roasted vegetables to a serving platter and garnish with chopped thyme and a sprinkle of pomegranate arils. The pomegranate adds a refreshing sweetness and a hint of tartness, perfectly balancing the warm, caramelized flavors of the squash and Brussels sprouts.
Frequently Asked Questions
A ¾ cup serving of delicata squash contains 1 gram of fiber, 7 grams of carbohydrates, and 30 calories. It also provides ¾ of your daily requirement of vitamin A, which benefits your eyesight and the formation of your teeth and skin. It is also an excellent source of vitamin C, which is 15% of your nutritional requirements. You also receive 2% percent of the recommended calcium and iron intake. Because you can eat the squash’s thin skin, you get additional fiber, vitamins, and minerals in each bite.
Yes, you can! You do not have to peel the delicata squash. 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 can also be eaten after cooking.
You can roast, bake, steam, microwave, saute, simmer, or fry delicata squash. They are ready when you can easily pierce them with a fork, but you still want them to hold their ring-like shape. Roasting and baking are popular because they enhance the naturally sweet notes and yield creamy cooked flesh, similar to sweet potatoes. Delicata squash is also perfect for soups or a delicious filling for delicata squash ravioli.
Serve This With
If you tried this Roasted Delicata Squash Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Delicata Squash and Brussels Sprouts
Ingredients
- 1 ½ pounds delicata squash
- 1 pound brussels sprouts, halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 teaspoon chopped rosemary
- 1 ½ teaspoons chopped thyme, divided
- 1 tablespoon maple syrup
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- ⅛ teaspoon ground cinnamon
- ¼ cup pomegranate arils
Instructions
- Heat the Oven – Place the oven rack in the middle position. Heat oven to 400°F (204ºC).
- Prepare the Squash – Wash and dry the delicata squash. Cut them in half lengthwise and remove seeds. Cut into ¼ inch thick slices. This should yield about 5 cups.
- Season the Vegetables – In a large bowl, add sliced delicata squash, cut Brussels sprouts, olive oil, salt, rosemary, and 1 teaspoon thyme. Stir to combine.
- Make the Maple Glaze – In a small bowl, whisk together maple syrup, orange zest, orange juice, and cinnamon. Set aside.
- Roast the Vegetables – Grease a large sheet pan with cooking spray or a thin coating of olive oil. Alternatively, line the pan with parchment paper. Add the squash mixture in one even layer. Roast in the center position of the oven for 10 minutes. Remove from the oven and gently stir. Cook for 10 minutes or until squash is fork-tender and Brussels sprouts begin to slightly brown.
- Add the Maple Glaze – Remove the sheet pan from the oven and evenly drizzle the maple cinnamon glaze over the vegetables. Stir to combine. Roast for 2 minutes.
- To Serve – Transfer roasted vegetables to a serving platter. Garnish with ½ teaspoon chopped thyme and pomegranate arils.
Notes
- Storing: Store in an airtight container for up to 3 days.
- Reheating: Microwave in 15 to 30-second increments until warmed.
Nutrition Facts
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.
Carol Jo Dean says
Can I make this ahead for Thanksgiving?
Jessica Gavin says
I think you could roast the vegetables ahead of time, but them reheat in the oven by tossing with the glaze right before serving.
Kathy Vines says
Made it – loved it – guests asked for recipe – wouldn’t change a thing! Thanks so much for this!
Kathy Vines says
Looking to try this recipe soon! I’m curious — to what do you attribute a 477mg per serving count for sodium? I’m trying to build the reipe on sparkrecipes and coming up with lower counts on sodium, calories, and potassium… trying to figure out what I might be missing. Any ideas?
Thanks!
Jessica Gavin says
Hi Kathy! So excited that you will be trying the recipe 🙂 I just took a look at the nutritional label, and you are right, the sodium was off! I have updated the label and it should be 233 mg per serving, coming from the kosher salt in the recipe. Thanks!
Kathy Vines says
Well that makes much more sense! Thank you so much for taking a look… and yes — that’s about what I would expect for that amount of kosher salt! Thanks so much!
Jessica Gavin says
Yay! No problem Kathy 🙂
AnnCee says
Would it be too decadent to add roasted pumpkin seeds?
Jessica Gavin says
I absolutely love that idea AnnCee! The crunch will be perfect with the roasted vegetables 🙂
Quin @Butter Be Ready says
I’ve been loving squash this season and this dish looks incredible, gorgeous photos Jessica!
Jessica Gavin says
I agree Quin! Thank you so much, I love adding as much color I can to my cooking 🙂
Bethany @ Athletic Avocado says
Literally all of my favorite things (delicata, brussels, + pomegranate) in one dish! Even though it’s past Thanksgiving, I want to make this so bad!
Jessica Gavin says
Me to Bethany! You can enjoy it anytime, and substitute with butternut squash slices if delicata squash is not available.
Scarlett says
Beautiful recipe, but I believe Butternut is a better squash, with less seed cavity waste and seeds, but with similar flesh.
Jessica Gavin says
I love hearing your perspective Scarlett! I do enjoy both 🙂
diana says
Fantastic! I love delicata squash, Brussels sprouts, & pomegranate seeds! Never considered combining them into one dish.
Janet says
Can you substitute peeled butternut for the delicata? I’m not sure I’ve seen it in my local stores.
Jessica Gavin says
Absolutely Janet!