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Maple Ancho-Roasted Delicata Squash

Maple Ancho-Roasted Delicata Squash

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT45M
    30 Minutes
  • Yield:
    4 Servings
Sweet and smoky go so well together in this simple side dish. Roasting at a high temperature ensures good caramelization for amazing flavor.
Ingredients
  • 1 large or 2 small delicata squash
  • ⅔ cup pure maple syrup
  • 3 tablespoons olive oil
  • 3 teaspoons ancho chile powder
  • Salt and freshly ground black pepper
  • ½ cup roasted, salted pepitas (pumpkin seeds)
  • 1 large or 2 small delicata squash
  • 157.73ml pure maple syrup
  • 38.34g olive oil
  • 12.78g ancho chile powder
  • Salt and freshly ground black pepper
  • 118.29ml roasted, salted pepitas (pumpkin seeds)

Sweet and smoky go so well together in this simple side dish. Roasting at a high temperature ensures good caramelization for amazing flavor.

Preparation
STEP 1

Preheat oven to 425°F. Line a baking sheet with parchment paper or a reusable silicone mat. Do not use foil.

STEP 2

Cut squash in half lengthwise, cut off ends and scoop out seeds (no need to peel). Cut each half crosswise in 1/2-inch thick half-moons.

STEP 3

In a medium bowl, combine maple syrup, olive oil and chile powder. Add squash and toss to coat. Place squash in a single layer on the prepared baking sheet. Season generously with salt and pepper.

STEP 4

Roast until browned, about 15 minutes. Remove from oven, flip squash over and cook another 10 minutes.

STEP 5

Transfer to a platter and garnish with roasted salted pepitas.

Options

Try curry powder, Harissa powder, or any of our spicy or smoky spice blends from bulk foods in place of the chile powder. This recipe will also work with sweet potatoes or other winter squash (the skin will not be edible). Cooking times will vary.

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