MAPLE ROASTED DELICATA SQUASH

ROASTED DELICATA SQUASH just upped your Fall table game!

Sweet, savory, and perfectly caramelized—this delicata squash is roasted to perfection with maple syrup, cinnamon, and a touch of brown sugar. To top it off, there are crunchy, spiced, toasted seeds that really make it something special—also loving using all of the parts of the delicata squash in one dish like Chef Kishen was telling me when I was recently in his kitchen. Whether you're looking for a cozy side dish or something unique for your holiday spread, this recipe is your go-to crowd-pleaser. Trust me, it's going to be a new Fall favorite!

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MAPLE ROASTED DELICATA SQUASH

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

FOR THE DELICATA SQUASH

• Delicata Squash (1, sliced into half circles)
• Extra virgin olive oil (enough to coat the squash)
• Salt (1 teaspoon)
• Dark brown sugar (1 teaspoon)
• Maple syrup (1 tablespoon)
• Ground cinnamon (1 teaspoon)

FOR THE SEEDS

• Delicata squash seeds (from 1 squash, cleaned)
• Ground cinnamon (1/4 teaspoon)
• Ground nutmeg (1/4 teaspoon)
• Ground coriander (1/4 teaspoon)
• Smoked paprika (1/4 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Extra virgin olive oil (enough to coat the seeds)

KITCHEN TOOLS

• Chefs Knife
• Cutting board
• Spoon (for scooping out seeds)
• Large Mixing Bowl
• Medium Mixing Bowl
• Paper Towel (for drying seeds)
• Large Baking Sheet
• Small Baking Sheet
• Tin Foil (for lining the baking sheet)

Instructions

TO PREPARE YOU DELICATA SQUASH

1. Preheat the oven to 425°.
2. Wash the delicata squash thoroughly. Slice off both ends, then cut the squash in half lengthwise.
3. Using a spoon, scoop out the seeds and set them aside for later.
4. Place the squash halves cut-side-down. Cut them in half again. Put your newly cut side down and slice it into 1/2-inch thick half circles.
5. In your large bowl, toss the squash slices with extra virgin olive oil, salt, dark brown sugar, maple syrup, and cinnamon until well coated.
6. Spread the squash slices in a single layer on your large baking sheet lined with tin foil.
7. Roast until the squash is golden brown and caramelized—25 minutes.

TO MAKE THE SEEDS

1. Fill your medium mixing bowl halfway with water. Swirl the seeds around in the water with your hands. The seeds will float to the top, while the pulp and stringy bits will sink to the bottom. Use your hands to remove the floating seeds, leaving the pulp behind.
2. Transfer the seeds to a clean towel or paper towel and pat them dry before seasoning and toasting.
3. In a separate bowl, toss the cleaned delicata seeds with olive oil, cinnamon, nutmeg, coriander, smoked paprika, salt, and pepper.
4. Spread the seeds on your small baking sheet lined with tin foil.
5. Place the seeds in the oven alongside the squash and toast for 12 minutes, stirring halfway through to ensure even roasting.
6. Once roasted, remove both the squash and seeds from the oven. Let them cool slightly before serving.
7. Sprinkle the spiced toasted seeds over the roasted delicata squash for added crunch and flavor.
8. Serve. Eat. Enjoy.

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