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Candied Maple Roasted Delicata Squash (Easy & Best Recipe)

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This candied maple roasted delicata squash is a simple yet stunning side dish that transforms humble squash into caramelized jewels. With a sticky maple-butter glaze and tender centers, it’s the perfect fall side that will have everyone asking for seconds.

Ingredients

Scale
  • 2 medium delicata squash
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the delicata squash. Slice off the ends, then cut each squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Slice each half crosswise into 1/2-inch thick half-moons.
  4. In a small saucepan over medium-low heat, combine the butter and maple syrup. Stir until the butter is melted and the mixture is smooth. Stir in the cinnamon, salt, and a pinch of black pepper.
  5. Place the sliced squash in a mixing bowl. Pour the warm maple-butter mixture over the top and toss gently until every piece is coated.
  6. Line a large baking sheet with parchment paper. Arrange the squash pieces in a single layer, ensuring they are not touching or overlapping.
  7. Roast for 15 minutes. Remove from the oven and flip each piece over.
  8. Roast for another 10-15 minutes, until the squash is tender when pierced with a fork and the edges are deep golden brown and slightly crispy.
  9. Let the squash rest on the baking sheet for 2 minutes before serving. Serve warm, optionally sprinkled with flaky sea salt.

Notes

For best results, use real maple syrup (not pancake syrup) and unsalted butter. The skin of delicata squash is edible, so no peeling is needed. Watch the oven closely during the last 5 minutes to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 350°F for 5-7 minutes to restore crispiness.

Nutrition

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