5.0 from 3 votes
Maple & Herb Roasted Delicata Squash
Roasted delicata squash with maple syrup and fresh herbs is the ultimate fall side dish, delivering a perfect balance of sweet and savory flavors with tender, caramelized edges.
Prep Time
5 mins
Cook Time
5 mins
Total Time
43 mins
Servings: 4
Calories: 148 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 medium/large delicata squash (about 1 ½ lb)
- 2 tablespoon pure maple syrup, divided
- 2 tablespoon olive oil
- 1 ½ tablespoon fresh herbs, chopped (rosemary, thyme, and/or sage)
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- flaked sea salt (optional, for serving)
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- Cut the stem off the top of the squash.
- Cut the squash in half lengthwise. Remove the seeds with a spoon and discard.
- Place the squash, cut side down, on a cutting board. Cut the squash into ½" thick crescent-shaped pieces.
- Place the pieces of squash into a large bowl.
- Drizzle olive oil and 1 tablespoon of maple syrup over the squash. Sprinkle herbs, salt, and pepper over the squash.
- Toss to coat the squash. Arrange the squash on the sheet pan in a single layer. Drizzle any liquid left in the bowl over the squash.
- Roast for 20 minutes. Flip the squash and return to the oven for 15-18 minutes, or until the squash is golden brown on the outside and tender on the inside.
- Drizzle the remaining 1 tablespoon of maple syrup over the squash. Sprinkle with flaked salt, if desired. Serve hot and enjoy!
Cup of Yum
Notes
- You can toss the squash with a little brown sugar before you roast it if you don't have maple syrup.
- You can substitute the olive oil with melted butter for a richer flavor.
- I like to use a variety of herbs for this recipe. You can use all 3 that I use (rosemary, thyme, and sage) or just 2 or 1! You can also use dried herbs in a pinch.
- Delicata squash is easier to cut than other squashes. However, you should still use caution when cutting them. Cut the stem end off the squash to make a flat surface to balance the squash on the cutting board and keep your fingers out of the way of the knife!
Nutrition Information
Calories
148kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
227mg
(9%)
Potassium
628mg
(18%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2452IU
(49%)
Vitamin C
23mg
(26%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 148
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 227mg | 9% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2452IU | 49% |
| Vitamin C | 23mg | 26% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.