2–3 tablespoons packed brown sugar (dark brown recommended)
1 tablespoon pure maple syrup (optional)
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt (start here and adjust)
Freshly ground black pepper, to taste
1 teaspoon apple cider vinegar or a squeeze of lemon (optional)
1–2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons toasted pepitas or chopped pecans (optional)
1 tablespoon olive oil (optional if using butter, to help roasting)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
Slice the delicata squash in half lengthwise and scoop out seeds. Cut into 1/2-inch half-moons for even roasting.
In a small saucepan over low heat, melt the butter with the brown sugar, maple syrup (if using), and cinnamon until glossy and combined. Remove from heat and stir in the vinegar or lemon and half the thyme. The sauce should be syrupy.
Toss the squash slices in a large bowl with a pinch of salt, a few grinds of pepper, and 1 tablespoon olive oil if you used butter. Arrange slices in a single layer on the prepared sheet, cut-side down where possible.
Roast for 18–20 minutes until the squash is tender when pierced and edges begin to brown.
Remove the pan and brush the brown sugar glaze over each piece, coating well. Return to the oven for 6–8 minutes until the glaze bubbles and sets into a shiny caramel; watch closely so it doesn’t burn.
Remove from oven, sprinkle with remaining thyme and toasted pepitas or pecans. Let rest 2–3 minutes before serving so the glaze firms slightly.
Notes
Simple, caramelized roasted delicata squash glazed with brown sugar and maple for a sweet-savory fall side that’s weeknight-easy and holiday-ready.
Prep Time:10 minutes
Cook Time:28 minutes
Category:Side Dish
Method:Roasting
Cuisine:American
Nutrition
Calories:200 calories
Sugar:18 grams
Fat:9 grams
Carbohydrates:30 grams
Fiber:4 grams
Protein:2 grams
Keywords: delicata squash, brown sugar, roasted squash, fall recipe, side dish, vegetarian, holiday, caramelized
