Maple Roasted Delicata Squash
A perfect Thanksgiving side dish or addition to any fall salad!
Servings 4 side portions
Ingredients
- 2 medium delicata squash
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp black pepper
- 3 sprigs of fresh thyme, stripped and chopped (or 1/4 tsp dried thyme)
- optional toppings: additional maple syrup, toasted pumpkin seeds
Instructions
- Preheat oven to 425° F.
- Cut the delicata squash into rings, about ¾ of an inch thick. Scoop out the seeds and guts and discard.
- Toss the squash rings in a bowl with all remaining ingredients, except for the toppings.
- Transfer squash rings to a baking sheet lined with aluminum foil or parchment paper. Spread them out into one even layer to make sure they are not overlapping.
- Bake for 20 minutes, flipping the squash halfway through.
- Allow to cool slightly before transfering to a serving dish. If you decide to incorporate the roasted squash in a salad, allow to cool almost completely as to avoid the hot squash wilting the salad.
- Finish off with an additional drizzle of maple syrup and a sprinkle of toasted pumpkin seeds, if desired.