This post was originally published here on November 22, 2019. I’ve since adjusted the recipe instructions slightly. And I’ve updated the text and photographs to reflect those changes.
I’ve eaten A LOT of Winter squash this season. And it’s only mid-November! If I started turning a slight shade of orange, it wouldn’t surprise me!
So I might have to take a little self-imposed Winter squash hiatus. But not before I sneak in one more recipe. Because I can’t let the Holiday season go by without talking about one of my favorite Winter squashes: delicata squash.
I’ve sung the praises of delicata squash here many times before. It’s sweet, mild flavor and thin, edible skin make it one of the varieties I reach for most often when I want a quick side dish or something to add to a big salad. And its shape when sliced, whether you keep the slices round or cut them into half-moons, just naturally makes for a pretty presentation.
My Maple Roasted Delicata Squash with Cranberry Glaze is a festive, elegant side dish to add to your Thanksgiving or Christmas menu. It’s also vegan and gluten-free, so it’s a great recipe to serve if you have a mixed crowd gathering around your table.
To prepare this recipe, start by slicing the delicata squash into rounds and removing and discarding the seeds. Then toss the squash rounds with some olive oil, maple syrup and spices. And roast them in your oven until softened and browned in a few places.
While the delicata squash is roasting, prepare the cranberry sauce on your stovetop. This cranberry sauce recipe isn’t as sticky-sweet as some others. It’s lighter on the sugar and heavier on the sherry vinegar. This gives it a nice little acidic punch. Which is a great contrast to the sweet, caramelized roasted squash. If you wanted too, you could prepare the cranberry sauce several days in advance and store it in your refrigerator until you’re ready to use it.
Once the delicata squash has finished roasting, arrange it on a serving plate and while it’s still warm, generously spoon some of the cranberry sauce over top. Finish with a few sliced almonds. And serve!
If you try my Maple Roasted Delicata Squash with Cranberry Glaze this Holiday season, or any of my other Winter squash recipes, let me know!
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
- 1/4 cup sliced almonds
For the Cranberry Sauce:
- 1 cup fresh cranberries, thawed if frozen
- 1/2 cup sherry vinegar
- 1/4 cup maple syrup
- 1 tsp. minced fresh ginger
- 1 tsp. fresh thyme leaves
- 1/8 tsp. salt
- Pre-heat your oven to 400 degrees.
- Trim and discard the ends from the delicate squash. Then slice the squash into 1/2-inch thick rounds. Scoop out and discard the seeds. Add the squash rounds to a large bowl and set aside.
- In a small bowl, whisk together the olive oil, maple syrup, vinegar and spices. Pour this over the squash rounds, tossing to coat them on all sides. Spread the squash rounds out onto two large rimmed baking sheets. Then transfer to your pre-heated oven and roast for 30-35 minutes, flipping them over once during this time. They should be softened and browned in a few places.
- Meanwhile, combine all the ingredients for the cranberry sauce in a small heavy bottom saucepan over medium heat. Cook, stirring occasionally, until most of the cranberries have broken down, about 6-8 minutes. Remove from the heat and set aside.
- Transfer the squash rounds to a serving plate. Spoon some of the cranberry sauce over the squash rounds, making sure the ones at the bottom get coated as well. Depending on how generous you are with the cranberry sauce, you’ll probably use about 3/4’s of the sauce. Top with the sliced almonds. Serve warm.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.