You’re gonna love this easy and delicious side dish, featuring oven roasted delicata squash, glazed with maple syrup, butter, and sage.
Have you ever tried Delicata squash before? The truth is, I had never even HEARD of delicata squash before I saw a recipe on Pinterest that I wanted to try.
I bought two delicata squash at the grocery store and made a wonderful side dish! It was so good, I am posting the recipe for Roasted Delicata Squash with Maple and Sage! It was really GOOD.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
What IS A Delicata Squash?
I did a little research on this cylinder shaped winter squash via good ol’ Wikipedia. These vegetables are between 6-8 inches long, cream-colored with stripes, have a very thin rind, and belong to the same species as zucchini, pattypan squash, and yellow crookneck squash.
It’s believed they were first introduced to North America in 1894, and are a good source of fiber and potassium. Now, don’t you feel much more intelligent now that your brain is packed with all that squash knowledge? Ha Ha!
How To Make Roasted Delicata Squash
I used two delicata squash for this recipe (which makes 4-6 servings). The photo below shows what they look like. This recipe for roasted delicata squash can be easily cut in half or doubled, depending on the amount needed.
How To Make Roasted Delicata Squash
Slice each delicata squash in half, lengthwise, using a very sharp knife. Scoop out the seeds with a spoon. Slice off the ends of each squash half. They should look like this when done (NOTE: this picture was taken before ends were cut off).
After both ends have been sliced off, cut each half into one inch thick slices, straight across. Place all the the slices into a large bowl, and toss them gently with the olive oil and salt.
Cook The Squash
Put the oiled and salted squash slices onto a foil covered baking sheet in a single layer. The roasted delicata squash is then baked at 425° F. for 10 minutes. TIP: You will definitely want to use aluminum foil under the roasted delicata squash. It will make your clean up so much easier!!!
After the squash has baked for 10 minutes, flip the pieces over, to cook the other side. Can you see how the squash is caramelizing from the roasting? This is a good thing. Continue baking the roasted delicata squash for another 15 minutes, or until tender. You can pierce the squash with a knife or fork, to test for tenderness.
Making A Maple Sage Sauce For The Roasted Delicata Squash
While those pretty squash slices are roasting in the oven, make the Maple Sage sauce. Heat the butter, real Maple syrup and sage in a pan or skillet (on low heat) for a few minutes. Heating the sauce will infuse the the ingredients. This helps the maple and sage to permeate the butter with wonderful flavor!
Putting The Dish Together, To Serve
When the roasted delicata squash is finished cooking, remove it from oven. Place the squash into a heatproof bowl. Drizzle the baked squash all over, with the Butter, Maple & Sage sauce.
Gently stir, to coat the roasted delicata squash with the sauce. Arrange the squash on a serving platter, and serve it while hot!
Time To Enjoy Roasted Delicata Squash With Maple And Sage
Here’s the finished dish! The roasted delicata squash with maple and sage sauce looks good. More important than the way it looks is the way it TASTES… DELICIOUS!
Interesting Fact About Eating Roasted Delicata Squash
Here’s an interesting tidbit: The rind of this particular variety of squash is so thin, it is OKAY to eat it with this dish if you want! It becomes very tender when cooked. Who knew???
I LOVE finding new side dishes to try. The roasted delicata squash was very economical to make, as well, because I only paid .99 cents for each squash. Sure do hope you will consider trying this recipe. It was really delicious. Have a GREAT day!
Looking For More Vegetable Side Dishes?
You can find all of my vegetable side dishes (and others) in the Recipe Index, located at the top of the page. A few favorites include:
- Brown Butter Green Beans with Toasted Almonds & Red Peppers
- Brussel Sprouts with Bacon and Mushrooms
- Easy Sauteed Mushrooms
- Summer Vegetable Tian
- Garlic Infused Roasted Asparagus
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Recipe Source: http://www.afamilyfeast.com/maple-sage-roasted-delicata-squash/
- 2 delicata squash (whole)
- 3 Tablespoons olive oil
- 2 teaspoons salt
- 2 Tablespoons butter
- 2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
- 2 Tablespoons real Maple syrup
- Preheat your oven to 425 degrees.
- Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
- Cut off the ends of each squash half. Discard ends.
- Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
- Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
- Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
- Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
- While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
- When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!
Here’s one more to pin on your Pinterest boards!