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Crispy Maple Pecan Roasted Delicata Squash (Easy Side Dish)

maple pecan roasted delicata squash - featured image

This easy side dish features tender delicata squash and toasted pecans coated in a sweet maple glaze, roasted to crispy perfection. It’s a simple, crowd-pleasing recipe that’s perfect for fall gatherings or weeknight dinners.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 3 tablespoons pure maple syrup
  • 1 cup pecan halves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • Flaky sea salt (for finishing, optional)

Instructions

  1. Preheat your oven to 400Β°F (200Β°C). Position a rack in the middle of the oven.
  2. Prepare the squash: Wash well, cut off stem and tip, slice in half lengthwise, scoop out seeds and pulp, then cut into 1/2-inch thick half-moons.
  3. In a large mixing bowl, whisk together maple syrup, olive oil, kosher salt, cinnamon, and black pepper. Add sliced squash and pecan halves, tossing until well coated.
  4. Line a baking sheet with parchment paper. Spread squash and pecans in a single layer, cut-side down if possible. Pour any remaining maple mixture over the top.
  5. Roast for 15 minutes.
  6. Remove from oven, flip each piece of squash and stir pecans. Rotate the baking sheet front to back.
  7. Roast for another 10-15 minutes, until squash is tender and edges are deeply caramelized and crispy. Pecans should be toasted and fragrant.
  8. Remove from oven, let cool on pan for 2-3 minutes. Transfer to a serving platter and sprinkle with flaky sea salt if desired. Serve warm or at room temperature.

Notes

Don’t overcrowd the pan to ensure caramelization. Cut squash uniformly for even cooking. Watch pecans closely as they can burn quickly. Let squash rest after roasting to set the coating. Line the pan with parchment for easy cleanup.

Nutrition

Keywords: delicata squash, maple pecan, roasted squash, fall side dish, easy side dish, vegetarian, gluten-free, vegan