Squash is quite possibly my favorite seasonal fall produce. Although my favorites are usually honeynut and butternut, I am not against trying all the beautiful varieties that the season has to offer. Each squash has its own unique texture, color, and flavor, making them perfect to be used and eaten in a number of different ways. Butternut squash makes a mouthwatering velvety soup once pureed, spaghetti squash is wonderful tossed in a good marinara or pesto sauce, just as you would with pasta, acorn squash is perfect for being stuffed and baked, and pumpkin needs no justification – hello pie!

I will admit, out of all the squash varieties, there was one that I hadn’t cooked with yet until now for whatever reason – delicata squash. But, after picking a few up from my local farmer’s market and giving them a try with this recipe, they easily became one of my new favorites. For starters, they have a great neutral flavor that pairs well with the sweet and savory ingredients I prepared them with in this dish. What I really love about delicata squash is how much easier they are to prepare than other squash varieties. Since the skin on these is fairly thin, it is completely edible once cooked, and so you don’t have to fuss with peeling them as you would with most other squash varieties. Ironically, I love cooking butternut squash, but absolutely HATE peeling the damn thing. As you’ll see, delicata squash is way less of a hassle.

Not only are squash absolutely delicious and versatile, but also nourishing and nutritious of course. Like most squash varieties, delicata is full of vitamins and minerals, such as vitamin A, vitamin C, potassium, manganese, copper, and several B vitamins. Different types of squash of course have different nutritional compositions, and that’s why it’s wise to try out as many types as possible, in order to get a healthy variety of nutrients into your diet.

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So, this maple roasted delicata squash is the perfect seasonal side dish that packs a large punch of flavor and nutrition. This recipe is the perfect combination of sweet and savory that will be a crowd pleaser at any dinner party. As the registered dietitian of my family, I’m usually the one in charge of the veggies at our Thanksgiving dinner, and so I’m definitely making a double batch of this recipe this year. Plus, being that I love me some Thanksgiving leftovers, extra squash will go perfectly chopped up and tossed in a nice hearty kale salad with some sliced turkey the next day. I can’t wait to gobble that up – pun intended!