Roasted Delicata Squash with Maple, Thyme, and Pepitas
Delicata squash is the weeknight-friendly winter squash: sweet, quick to roast, and tender enough to eat with the skin on. This simple side dish adds maple, thyme, and crunchy pepitas for a colorful fall or holiday plate
Total
40 min
Servings
4 servings
Level
Easy
Delicata squash has pale yellow skin with green stripes and a soft, sweet flesh. Unlike butternut or acorn squash, its skin turns tender in the oven, so you do not need to peel it.
This recipe keeps the prep simple. Slice the squash into half-moons, toss it with olive oil, maple syrup, thyme, salt, and pepper, then roast until the edges are browned.
A quick finish of toasted pepitas and a splash of lemon keeps the dish balanced. Serve it with roast chicken, baked salmon, grain bowls, or any cozy dinner that needs a bright side.
01What you'll need
Ingredients
10 items · 4 servings
- 2 medium delicata squash, about 1 1/2 pounds total
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon, optional
- 1/3 cup raw pepitas, also called hulled pumpkin seeds
- 1 teaspoon lemon juice, plus more to taste
- 1 tablespoon chopped fresh parsley, optional
02How to make it
Step-by-step
1. Heat the oven
Set a rack in the middle of the oven and heat it to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Wash and trim the squash
Rinse the delicata squash well because the skin stays on. Pat dry. Cut off the stem and bottom ends with a sharp knife.
3. Scoop and slice
Cut each squash in half lengthwise. Use a spoon to scrape out the seeds and stringy bits. Slice the halves crosswise into 1/2-inch half-moons.
4. Season the squash
Place the squash on the baking sheet. Add the olive oil, maple syrup, thyme, salt, pepper, and cinnamon, if using. Toss with your hands or a spatula until every piece is lightly coated.
5. Spread it out
Arrange the squash in a single layer, leaving a little space between pieces. Crowding traps steam and can make the squash soft instead of browned.
6. Roast until browned
Roast for 15 minutes. Flip the pieces, then roast for 8 to 10 minutes more, until the squash is tender when pierced with a fork and caramelized on the edges.
7. Toast the pepitas
While the squash roasts, place the pepitas in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until they smell nutty and start to pop. Move them to a plate so they do not burn.
8. Finish and serve
Transfer the roasted squash to a serving dish. Drizzle with lemon juice, then sprinkle with toasted pepitas and parsley, if using. Taste and add a little more salt or lemon if needed.
03From our kitchen
Cook's tips
- Make-ahead: Slice the squash up to 2 days ahead. Store it in an airtight container in the refrigerator. Toss with oil and seasonings right before roasting.
- Storage: Refrigerate leftovers in a covered container for up to 4 days. The pepitas will soften, so add fresh toasted pepitas after reheating if you want crunch.
- Reheating: Warm leftovers on a baking sheet at 375°F for 8 to 12 minutes. A microwave works too, but the squash will be softer.
- Swaps: Use honey instead of maple syrup, rosemary instead of thyme, or toasted walnuts instead of pepitas. For a dairy finish, add crumbled feta or goat cheese after roasting.
- No parchment paper? Roast directly on a lightly oiled baking sheet. The squash may brown a little more, so check it near the end of the cooking time.
- Troubleshooting: If the squash tastes bland, it likely needs more salt or acid. Add a pinch of salt and a squeeze of lemon juice before serving.
Cook's note
Choose delicata squash that feels heavy for its size and has firm, dry skin without soft spots. Sizes vary, so if your squash are very large, use an extra baking sheet to avoid crowding.
04Frequently asked
Questions & answers
Do I have to peel delicata squash?
No. Delicata squash skin is edible and becomes tender after roasting. Just wash the outside well before cutting.
Can I eat the seeds?
Yes, delicata squash seeds are edible when roasted. For this recipe, the seeds are scooped out for a cleaner side dish, but you can rinse, dry, season, and roast them separately like pumpkin seeds.
How do I know when delicata squash is cooked?
It is done when a fork slides through the flesh easily and the edges look browned. The slices should be soft but not falling apart.
Can I make this without maple syrup?
Yes. Leave it out for a more savory dish, or replace it with honey or a small spoonful of brown sugar. The squash is naturally sweet, so you do not need much.
What should I serve with roasted delicata squash?
It pairs well with roast chicken, turkey, pork chops, salmon, lentils, farro, quinoa, and leafy green salads. It is also a good holiday side because it can be prepped ahead.
05Keep cooking
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