Maple Glazed Delicata Squash
This Maple Glazed Delicata Squash is a warm, slightly sweet, savory side dish, appetizer or snack! It has no added oil, yet browns up nicely in the oven. The other day we sliced up a large delicata squash, roasted it, and dipped it in Cashew Cream Dip sauce for a delicious midday snack (as shown in the above picture). We found that kids and picky eaters do better with things they can dip, so this recipe is a great way to get them to enjoy vitamin rich squash.
As we mentioned in our recipe for Stuffed Delicata Squash, one of our favorite things about this type of squash is that you do not need to peel it. The rind is tender and pleasant to eat. Delicata squash slices up more easily than other squashes, making things better for the cook.
You can enjoy this squash on its own, with a dip (such as our Cashew Cream Dip), or tossed in salad of mixed greens. The warm crescent slices combine nicely with cool leafy greens and little balsamic vinegar drizzled on top.
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| Servings | Prep Time |
| 4people (as a side dish) | 10minutes |
| Cook Time |
| 30minutes |
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Maple Glazed Delicata Squash
Lightly browned squash crescents coated with a sweet and savory maple glaze.
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- 1 delicata squash
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1/4teaspoon ground black pepper
- 1/2teaspoon saltoptional
- 1tablespoon maple syrup
- Preheat oven to 400 degrees F and line a baking sheet with a silicone baking liner (we use a Silpat).
- Slice a delicata squash lengthwise (see photo).
- Scoop out the inner stringy pulp and seeds. We found a grapefruit spoon with a serrated edge works great for this, but a regular spoon is fine too.
- Turn the squash flat, cut side down on cutting board for easy slicing. Trim off and discard ends.
- Slice squash into 1/2 inch crescents.
- In large mixing bowl stir together garlic powder, onion powder, black pepper, salt, and maple syrup.
- Add squash slices to the bowl and mix with a large spoon until all slices are coated.
- Place squash slices on prepared baking sheet.
- Roast squash in oven for 20 minutes. Flip each slice over and roast for an additional 10 minutes or until lightly browned.
- Let cool slightly and serve. Enjoy!
Recipe from ChickpeaandBean.com
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