Hiieeeeee! Less than one week until Thanksgiving. Are you ready? Stressed? Don’t care?
Personally, I’m ready. My Mom and I have been tag-teaming the Thanksgiving Holiday for several years now, so we’ve pretty much got the routine down to a science. I’m armed with my Excel spreadsheet, a cute new apron and my comfy pants. Bring it on.
At this point in the game, I’m guessing many you have your menus *mostly* together. But in case you need one more recipe, I coming in hot today with a final, simple Thanksgiving side dish. Then I’ll be off next week, prepping for Thanksgiving IRL. But don’t worry. I’ll still be lurking around on social media, sharing some ideas and answering questions, so come find me there as you see fit.
This easy Maple Roasted Delicata Squash with Cranberry Glaze recipe combines so many of my favorite Fall/Winter produce items. If you haven’t jumped on the delicata squash bandwagon yet, this is your time to start. It’s sweet and mild like butternut. But with a thin, edible skin. I find it much easier to handle and quicker to prepare than some other squashes. And its shape, whether you keep the slices round or cut them into half-moons, just naturally makes for a stunning presentation.
In today’s recipe, I’ve roasted sliced delicata squash with a minimal blend of spices, olive oil, sherry vinegar and maple syrup. Then when it’s still warm from the oven, I toss it with some homemade cranberry sauce flavored with ginger and thyme. The cranberry sauce coats/glazes the delicata squash rounds, giving them a beautiful, festive color that just scream H-O-L-I-D-A-Y-S!
The cranberry sauce only take about 10 minutes to cook, and I highly recommend making this version. BUT if you have leftover cranberry sauce from another recipe, you could certainly substitute it here. You’ll probably need about 1/2 cup, and you might need to thin it out if it’s super thick. And if it comes from a can, just don’t tell me. What I can’t know won’t hurt me.
Oh and this Maple Roasted Delicata Squash with Cranberry Glaze is both vegan and gluten-free. So it’s a great one to try if you’ve got a mixed crowd coming for the Holidays.
For the Cranberry Sauce:
- 1 cup fresh cranberries, thawed if frozen
- 1/2 cup sherry vinegar
- 1/4 cup maple syrup
- 1 tsp. fresh minced ginger
- 1 tsp. fresh thyme leaves
- 1/8 tsp. salt
For the Delicata Squash:
- 3 delicata squash
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon sherry vinegar
- 1 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. red pepper flakes
- Combine all the ingredients for the cranberry sauce in a small heavy bottom saucepan and cook over medium heat, stirring occasionally, until the cranberries have all broken down and the sauce is thick and glossy, about 10 minutes. Remove from the heat and set aside.
- Meanwhile, pre-heat your oven to 400 degrees.
- Trim and discard the ends from the delicata squash. Then slice the squash into 1/2-inch thick rounds. Scoop out and discard the seeds. Spread the delicata squash rounds out onto two rimmed baking sheets and set aside.
- In a small bowl, stir together the olive oil, maple syrup, vinegar, salt, cinnamon and red pepper flakes. Pour this over the delicata squash, flipping the rounds over to coat them on both sides.
- Transfer the baking sheets to your pre-heated oven and roast the delicata squash for 30-40 minutes, flipping the rounds over once during this time. They should be soft and browned in a few places.
- Remove the baking sheets from your oven and while the delicata squash is still warm, spoon some of the cranberry sauce (I used about 3/4’s of the sauce) over the rounds. Toss the rounds gently to coat them in the cranberry sauce.
- Transfer the delicata squash to a serving bowl. Top with additional fresh thyme, if desired. Serve warm.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.