Maple Roasted Delicata Squash With Sage
By Beth Kaminski ·
Delicata squash roasts into tender half-moons with golden edges, and there’s no peeling required. A light coating of maple syrup and sage adds a sweet, earthy finish without covering up the squash. Serve it alongside roast chicken, pork chops, or a holiday main.
Why This Roasting Method Works
Delicata squash has thin, edible skin that softens in the oven. Cutting it into even half-moons gives each piece a broad surface for browning while keeping the cooking time manageable. Two sheet pans leave enough space for moisture to escape, so the squash roasts rather than steams.
The maple syrup goes on toward the end of cooking. This gives the squash time to develop color before adding sugar, which can scorch during a longer roast. The sage joins the maple syrup so its small pieces spend less time exposed to direct oven heat.
Shopping and Ingredient Swaps
- Choose firm squash: Look for cream-colored delicata squash with green or orange stripes and no soft spots. Two medium squash should weigh about 2 pounds combined.
- Use pure maple syrup: Its consistency makes it easy to spread into a thin glaze. Pancake syrup can contain different sweeteners and may brown differently.
- Swap dried sage carefully: Use 1 teaspoon rubbed dried sage in place of the tablespoon of fresh sage. Ground sage is more concentrated; start with 1/2 teaspoon.
- Try another squash: Peeled butternut squash cut into 3/4-inch cubes also works. Roast until nearly tender before adding the maple mixture, allowing extra time as needed.
Make-Ahead and Leftovers
Wash, seed, and slice the squash up to two days ahead. Refrigerate it in a covered container, then pat away any surface moisture before seasoning. Chop the sage shortly before cooking for the freshest appearance.
Refrigerate cooked squash in a shallow, airtight container within two hours and use within four days. Reheat on a sheet pan at 375°F for 10–15 minutes, until hot throughout. A microwave works for individual portions, but the edges will soften. Freezing is possible, though thawed squash will have a softer texture.
Frequently Asked Questions
Do I need to peel delicata squash?
No. Scrub the outside well and leave the skin on. It becomes tender enough to eat after roasting.
Why isn't my squash browning?
Crowding and excess surface moisture are common causes. Dry the squash after washing and keep the slices in a single layer with small gaps between them.
Can I use just one sheet pan?
Only if the slices fit without overlapping or crowding. For this quantity, two standard half-sheet pans are more reliable. For a half batch, use one pan on the middle rack.
Can I double the recipe?
Yes, but roast in batches rather than filling the oven with crowded pans. Hold the first batch loosely covered, then briefly reheat it before serving.
Recipe
Maple Roasted Delicata Squash With Sage
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 lb delicata squash, about 2 medium
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tbsp pure maple syrup
- 1 tbsp finely chopped fresh sage leaves
Method
- 1
Heat the oven to 425°F with racks in the upper and lower thirds. Line two 13-by-18-inch rimmed sheet pans with parchment paper rated for 425°F.
- 2
Scrub and dry the squash. Trim off the ends, halve lengthwise, and scoop out the seeds with a spoon. Cut crosswise into even 1/2-inch-thick half-moons, leaving the skin on.
- 3
Toss the squash in a large bowl with the olive oil, salt, and pepper until evenly coated.
- 4
Divide the squash between the prepared pans, arranging the slices flat in a single layer with space between them.
- 5
Roast for 20 minutes, until the undersides are golden and the squash is beginning to soften.
- 6
While the squash roasts, stir the maple syrup and chopped sage together in a small bowl.
- 7
Turn the squash slices with a thin spatula. Drizzle the maple-sage mixture evenly over both pans and gently turn the slices to coat, leaving them flat in a single layer.
- 8
Return the pans to the oven, switching their upper and lower rack positions. Roast for 8–12 minutes more, until a fork slides easily through the thickest pieces and the edges are golden brown. Check at 8 minutes to prevent the maple glaze from scorching.
- 9
Let the squash rest on the pans for 3 minutes before transferring to a serving platter with any glaze remaining on the parchment.
Serve the squash warm, with any maple-sage glaze from the pans spooned over the top. Leftovers also fit nicely into grain bowls or a fall salad.
