📝 About This Recipe
Often called the 'sweet potato squash,' Delicata is the crown jewel of autumn vegetables because its thin, delicate skin is entirely edible, requiring no tedious peeling. This recipe transforms the squash into caramelized crescents with a glaze of pure maple syrup and tangy balsamic vinegar, creating a perfect balance of earthy and bright flavors. It is a visually stunning, gluten-free centerpiece that celebrates the natural sweetness of seasonal produce with a satisfying crunch from toasted seeds.
🥗 Ingredients
The Squash
- 2 medium Delicata Squash (firm and heavy for their size, scrubbed clean)
- 2 tablespoons Extra-Virgin Olive Oil (high quality for roasting)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
The Glaze
- 1.5 tablespoons Pure Maple Syrup (Grade A dark preferred)
- 1 tablespoon Balsamic Vinegar (aged or a balsamic glaze)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1 pinch Red Pepper Flakes (for a hint of background heat)
The Garnish
- 1/4 cup Raw Pepitas (pumpkin seeds)
- 1/3 cup Pomegranate Arils (for a pop of color and acidity)
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate caramelization.
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2
Wash the delicata squash thoroughly. Since we are eating the skin, ensure any dirt is scrubbed away from the ridges.
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3
Trim off both ends of the squash. Slice the squash in half lengthwise to reveal the seeds.
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4
Using a metal spoon, scrape out the seeds and stringy pulp. Discard the pulp, or save the seeds for roasting later.
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5
Place the squash halves cut-side down on your cutting board. Slice into 1/2-inch thick half-moons (crescents).
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6
In a large mixing bowl, toss the squash crescents with olive oil, kosher salt, black pepper, and cinnamon until evenly coated.
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7
Carefully remove the hot baking sheet from the oven. Arrange the squash in a single layer, ensuring they aren't crowded so they roast rather than steam.
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8
Roast for 15 minutes. The side touching the pan should be turning a deep golden brown.
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9
While the squash roasts, whisk together the maple syrup, balsamic vinegar, and red pepper flakes in a small bowl.
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10
Flip each squash crescent using a spatula. Drizzle the maple-balsamic mixture over the squash and sprinkle with the fresh thyme.
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11
Return to the oven for another 10-12 minutes until the squash is tender and the glaze is bubbling and slightly thickened.
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12
During the last 5 minutes of roasting, scatter the pepitas onto a corner of the baking sheet to toast them until fragrant and popping.
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13
Remove from the oven. Transfer the squash to a warm serving platter.
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14
Garnish immediately with the toasted pepitas, pomegranate arils, and fresh parsley.
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15
Finish with a final sprinkle of flaky sea salt and serve warm.
💡 Chef's Tips
Choose squash with smooth, unblemished skin and deep orange/green stripes for the best flavor. Don't skip preheating the baking sheet; it's the secret to getting that perfect 'crust' on the squash. If you don't have pepitas, sliced almonds or chopped pecans make a wonderful nutty substitute. Ensure the squash slices are uniform in thickness so they all finish cooking at the same time. Avoid over-crowding the pan; use two sheets if necessary to give the vegetables breathing room.
🍽️ Serving Suggestions
Pair this with a crisp, dry Riesling or a hard apple cider to complement the maple notes. Serve as a side to roasted chicken or a herb-crusted pork tenderloin. Layer the roasted squash over a bed of baby arugula and goat cheese for a sophisticated salad. Add a dollop of Greek yogurt or labneh on the side for a creamy, cooling contrast. Top with a few crumbles of crispy bacon for a savory, smoky addition.