Roasted Delicata Squash Recipe With Orange Maple Glaze
by This Roasted Delicata Squash Recipe turns 1-inch half moons tender and golden at 400 degrees F, then finishes them with a two-ingredient orange-maple glaze. The skin is edible, so there is no peeling.
“This was delicious. I fix sweet potatoes in a similar fashion but never thought of using a glaze to finish it off.”
– Ginny
A Winter Squash You Don’t Have To Peel
Delicata squash, sometimes called sweet potato squash, is a winter squash with a creamy texture, sweet and nutty flavor, and thin skin that becomes tender enough to eat when cooked. That edible skin is the big advantage here: you can skip peeling entirely.
To roast delicata squash, halve and seed it, cut it crosswise into 1-inch slices, toss with olive oil, salt and pepper, and roast at 400 degrees F for 22 to 24 minutes, turning once. Once the squash is tender, spoon over a mixture of orange juice and maple syrup and roast for 2 more minutes.
Adding the glaze at the end gives the squash time to brown before the maple syrup goes onto the hot pan. The result is a simple roasted delicata squash recipe with caramelized edges and a sweet, savory and citrusy glaze that works for a weeknight dinner or a holiday feast.
Why You Will Love Roasted Delicata Squash
- No peeling. Delicata squash skin is thin and edible, which makes prep much easier than with many other winter squashes (like butternut).
- The glaze goes on at the end. Orange juice and maple syrup brighten the squash without getting in the way of browning during most of the roasting time.
- It works for weeknights and holidays. The ingredient list is short, but the citrus-maple finish makes this side dish feel special enough for Thanksgiving or Christmas.
Roasted Delicata Squash Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- delicata squash – about 2-1/2 pounds gives you 4 side dish servings. This can be 2 small to medium squash or 1 very large squash. Leave the delicate skin on.
- olive oil – coats the squash so the cut surfaces can brown in the oven.
- kosher salt and black pepper – keep the squash savory and balance its natural sweetness and the maple glaze.
- orange juice – adds acidity and citrus flavor to the quick glaze. Freshly squeezed is ideal, but bottled orange juice will also work.
- maple syrup – provides just enough sweetness to complement the squash without making it taste like dessert.
How To Roast Delicata Squash
- PREP. Heat oven to 400 degrees F and line a sheet pan with parchment paper. Trim stem end from each squash, cut each squash in half lengthwise, then scoop out and discard the seeds and pulp from the center of the squash. Cut squash halves crosswise into 1-inch slices. Keeping them close to the same thickness helps them cook at the same rate.
- SEASON. Place squash slices in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
- ROAST. Arrange squash on prepared baking sheet in a single even layer. Use a second pan rather than overlapping the slices if necessary. Roast 22 to 24 minutes or until the flesh is golden brown and tender, turning once halfway through cooking.
- GLAZE. While squash roasts, stir together orange juice and maple syrup in a small bowl. Spoon the orange-maple mixture evenly over the tender squash. Return the pan to the oven for 2 minutes, then serve immediately.
Home Chef Tips For Roasted Delicata Squash
- Give the squash room. Keeping the slices in a single layer allows hot air to circulate around them. If they do not fit comfortably on one pan, use two.
- Keep the slices close to 1 inch thick. Much thinner pieces can become very soft before the glaze goes on, while thicker pieces may need extra roasting time.
- For a cinnamon-maple variation, add cinnamon (and a pinch of nutmeg, if you’d like) along with the salt and pepper before roasting. The warm spices work especially well if this is going on a Thanksgiving table.
- Keep the maple syrup for the finish. Adding the glaze after the squash is tender gives the cut surfaces most of the roasting time to brown before the sugar goes onto the pan.
How To Store And Reheat Delicata Squash
- Whole: Store whole, uncut delicata squash in a cool, dry place for up to 1 month.
- Cut: Once cut, store uncooked delicata squash in an airtight container in the refrigerator for up to 5 days.
- Refrigerate: Refrigerate cooked squash uncovered until fully chilled, then cover and keep for up to 3 days.
- Reheat: Spread leftover squash on a baking pan and warm in a 350 degree F oven until heated through, or microwave individual portions until warm.
- Freeze: Freezing is not recommended for best texture because roasted delicata squash becomes much softer after thawing.
FAQ
No. Delicata squash has thin, edible skin that becomes tender in the oven, so there is no need to peel it before roasting.
Roast 1-inch delicata squash slices for 22 to 24 minutes at 400 degrees F, turning once halfway through. For this recipe, add the orange-maple glaze once the squash is tender and roast for 2 minutes more.
Look for a dry, firm stem and hard exterior without soft spots. Ripe delicata squash is generally creamy yellow with green stripes.
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Ingredients
- 2 ½ pounds delicata squash 2 small/medium or 1 large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh orange juice
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F. Line large rimmed baking pan with parchment paper.
- Trim stem end from each squash, then cut each squash in half lengthwise and scoop out and discard seeds and pulp. Cut squash halves crosswise into 1-inch slices.
- Place squash slices in large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss until well combined.
- Place squash slices on prepared pan in even layer. Transfer to oven and roast 22 to 24 minutes or until tender, turning once halfway through cooking.
- Meanwhile, in small bowl, stir together orange juice and maple syrup.
- When squash is tender, spoon juice mixture over squash and return to oven for 2 minutes. Serve immediately.
This was delicious. I fix sweet potatoes in a similar fashion but never thought of using a glaze to finish it off. I get better browning by not using parchment paper.
So glad you enjoyed it! And yes, roasting directly on the baking pan can definitely give you even better browning since the squash has more direct contact with the hot surface (I’m always worried about it sticking, though).