Roasted Delicata Squash with Maple Glaze

Jump to Recipe

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.

Roasted Delicata Squash with Maple Glaze

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.

Delicata squash cut into pieces on a cutting board

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.

slices of squash and brussels sprouts on a sheet pan

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!

Pomegranate seeds in a glass jar

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!

Bowl of roasted delicata squash and brussels sprouts

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!

close up showing a wooden spoon mixing the vegetable side dish

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!

What are the nutritional benefits of delicata squash?

One 3/4 cup serving of delicata squash contains many health benefits. It contains 1 gram of fiber, 7 grams of carbohydrates and 30 calories. It also provides 3/4 of your daily requirement of vitamin A, which provides benefits to your eyesight, and formation of your teeth, and skin. It also is an excellent source of vitamin C, 15% of your nutritional requirements.  You also receive 2% percent of the daily recommended intake of calcium and iron. Because you can eat the thin skin on the squash, you get additional fiber, vitamins, and minerals in each bite. (Source: www.livestrong,com)

Pin this recipe to save for later

Pin This

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 Review
4.39 from 13 votes
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Servings 6 servings
Course Side
Cuisine American

Ingredients

  • 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
  • teaspoon ground cinnamon
  • ¼ cup pomegranate arils

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.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Roasted Delicata Squash with Maple Glaze
Amount Per Serving
Calories 215 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 233mg10%
Potassium 1040mg30%
Carbohydrates 36g12%
Fiber 8g32%
Sugar 21g23%
Protein 4g8%
Vitamin A 9050IU181%
Vitamin C 111.4mg135%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

18 Comments Leave a comment or review

  1. 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

      Me to Bethany! You can enjoy it anytime, and substitute with butternut squash slices if delicata squash is not available.

  2. 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!

Leave A Reply

Recipe Rating