Roasted Delicata Squash with Maple and Thyme

Roasted Delicata Squash with Maple and Thyme

The Delicata squash is the sweetest type of winter squash!

Have you tried these? They’re also known as “sweet potato squash” or, “brown sugar squash”. The Delicata squash has a flavor that’s been described as a cross between pumpkin and corn. Lightly sweet and tender, scalloped squash slices seem like such a special occasion; their pale yellow and dark green stripes are so pretty and festive. But, they have some unusual features.

The Delicata squash is similar to a butternut squash, and other types of winter squash, but they’re unique:

Surprisingly, you don’t have to peel this type. Unlike the butternut squash, the skin gets tender when you cook it. Plus, the yellow and green stripes are so appealing. Besides, they’re so curvy and scalloped (like a pumpkin), and it would be nearly impossible anyway. This is surprising because their exterior is hard, which leads us to another interesting quality about them.

They last for weeks or months in a cool, dry, dark place:

The Delicata squash is a type of winter squash with a hard exterior, once harvested, they can be stored for weeks or months without going bad. To see if it’s still good, just make sure the stem ends are firm and the skin is unblemished. They are grown during the summer and harvested in the fall before the first big frost. Their firm rind will help them last while stored during the winter, despite the fact that you can cook and eat them right after being harvested.

Roasted Delicata Squash with Maple and Thyme
Prep time
Cook time
Total time
Discover this sweet squash and you'll never turn back!
Recipe type: vegetable
Cuisine: vegan, vegetarian, healthy
Serves:: 4
  • 1 (7”) Delicata squash
  • 1 T Olive oil
  • 1 T Maple syrup
  • Sea Salt and black pepper, to taste
  • 1 t Dried or 1 T Fresh Rosemary
  1. Pre-heat oven to 400F degrees.
  2. Cut squash lengthwise from stem down in half; clean out seeds, then cut into ½ inch thick slices.
  3. Place into a large bowl.
  4. In a small bowl, whisk together olive oil and maple syrup; drizzle over squash slices and gently toss with your hands to cover all slices.
  5. Line a rimmed baking sheet with parchment paper, and spread out squash slices into a single layer.
  6. Sprinkle with salt, pepper and thyme.
  7. Bake for 15 minutes, turn slices over, and bake for 15 minutes more, or until fork tender and slightly crispy.
  8. Remove from oven and serve warm.

You might also like to see my recipes for other vegetables.

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