Roasted Delicata Squash with Maple Cinnamon

Learn how to cook delicata squash in the oven. It’s simple and quick! NO PEELING NEEDED. This roasted delicata squash recipe is vegetarian, low carb, and sugar-free! Simply one of the most comforting and delicious side dishes ever.

 

Thanksgiving is almost here. It’s one of the busiest time of the year, along with Christmas. My focus is on this brined turkey, which is so quick and easy. Yet tasty sides to go along with it are a must! 

If you have never had delicata squash, I urge you to add it to your holiday menu. Don’t waste time peeling pumpkin. Delicata squash requires NO PEELING, it’s smaller than a pumpkin and much easier to slice! 

It’s cultivated in the summer and harvested in the Fall. Delicata squash tastes similar to pumpkin, with a hint of sweetness. Moreover, it is healthy — a great source of fiber and vitamins B and C. 

In fact, our roasted squash recipe features the warmth of cinnamon combined with a touch of sweetness from the squash, the tanginess of Greek yogurt and pomegranate, and the spiciness of red pepper flakes.

HOW TO COOK ROASTED DELICATA SQUASH

 

Preheat oven to 425 F. If desired, line pan with foil.

On a cutting board, cut the ends and then slice each delicata squash in half lengthwise (SEE PICS. 1 and 2).

Remove seeds using a spoon. Then slice squashes about 1/2-inch thick. They will look like half-moons (SEE PICS. 3 AND 4).

Place delicata squash into a large bowl and drizzle oil on top. Sprinkle on cinnamon, salt and pepper. Using your hands, mix to combine.

Place onto the sheet pan in a single layer. Bake maple cinnamon roasted delicata squash for about 18-20 minutes or until fork-tender. Transfer to a platter, sprinkle on red pepper flakes, and garnish with a drizzle of yogurt, pom seeds, and oregano. Enjoy!

IS THE SKIN OF DELICATA SQUASH EDIBLE?

The skin of delicata squash is edible! No need to peel! In fact, the skin is not tough as a pumpkin‘s, making slicing and cooking easy tasks.

All you need to do is wash the skin, pat dry, cut the ends off, slice lengthwise, and scoop out the seeds. Then, slice delicata squash and roast with oil and seasonings! 

WHAT DOES DELICATA SQUASH TASTE LIKE? 

Delicata squash is also known as “sweet potato squash.” It tastes like a pumpkin with a hint of sweetness, or like a fusion between pumpkin and sweet potatoes. 

Its nutty, mildly sweet flavor can be addictive!

IS DELICATA SQUASH KETO FRIENDLY?

Delicata squash is relatively low carb– meaning that it has less carbs than other Autumn/Winter squashes such as acorn and butternut. If you are on a keto or low carb diet, enjoy it occasionally.

COOK’S NOTES FOR ROASTED DELICATA SQUASH RECIPE

• STORE in an airtight container in the fridge for up to 3 days. Freeze in bags for up to 3 months. Thaw in the fridge and reheat before eating.
• Use real maple syrup if there are no dietary concerns, or a sugar-free maple syrup if you’re on a keto or sugar-free diet.
• Red pepper flakes, Greek yogurt, pom seeds, and oregano are optional. But they add extra flavor to the dish! 
• If you prefer, mix oil, syrup, and seasonings together right onto the sheet pan and then layer on squash sliced in a single layer. You’ll have one less bowl to wash!
• Looking for other holiday sides? Try this microwave mac and cheese, mashed sweet potatoes, sweet potato casserole, and low carb biscuits.

PIN AND ENJOY!