Delicata Squash Recipe with Maple and Rosemary
This Delicata Squash recipe is simply roasted to perfection and is so tasty! If you've been curious about cooking delicata squash, 4 Ingredient Maple Rosemary Delicata Squash has never been easier to prepare with no peeling and a rich, sweet, and creamy texture.
Ingredients
- 1 delicata squash, halved, seeded and cut in ½ inch thich half moons
- 1 teaspoon olive oil
- ½ tablespoon fresh rosemary, or 1/ teaspoon dried
- 1 tablespoon maple syrup
- salt & pepper, to taste
Instructions
- Preheat oven to 425 degrees and spray a baking sheet with cooking spray. For easy cleanup, you can line it with foil or parchment paper.
- In a large bowl, toss the squash slices in olive oil, rosemary, maple syrup, salt, and pepper.
- Lay flat on the baking sheet in a single layer.
- Roast for 10 minutes. Pull out and flip.
- Finish for another 5-8 minutes or until tender. Exact cooking times will vary due to the size of your squash, so watch it carefully. It's done when it's fork tender and golden brown.
Notes
Cooking Notes
My delicata squash produced about 2 ½ cups of cut rings. If yours is much larger or smaller, adjust the proportions of the other ingredients and the cooking times.
Storage & Leftovers
Store any leftover Delicata Squash recipe in an airtight container in the refrigerator for up to five days.
Freezing
Although best enjoyed fresh, you can freeze this recipe after cooking and reheat it later. Store in an airtight container in the freezer for up to three months after cooking and cooling.
Nutrition
Calories: 122kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 10mgPotassium: 819mgFiber: 3gSugar: 11gVitamin A: 3111IUVitamin C: 28mgCalcium: 76mgIron: 1mg
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