Better Than Butternut: Maple-Roasted Delicata Squash

Have you tried delicata squash before? It’s my new favourite. I bought it from the farmers market at St. Jacobs a while ago and devised this amazing side dish. It was supposed to be served for two meals, but I nibbled off half the tray before it even made it on my plate.


Delicata tastes like a mix between a sweet potato, a butternut, and a very flavourful yellow zucchini, in my opinion. It’s sweet, so tender, and not stringy or fibrous. Totally delicious! And so easy to prepare. I scraped out the seeds until I had two squash “boats”, and then sliced those into half-moons.

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The shape of these guys makes me happy 🙂


Toss with…

  • A big pad of melted butter or coconut oil
  • Light brown sugar
  • Pinch each of cinnamon, salt, and pepper
  • Drizzle of maple syrup

And bake until it caramelizes slightly and reaches your desired softness. I checked mine a couple times at the half-hour mark and did a little more than that.

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I served mine with some rotisserie chicken, quinoa, and steamed broccoli with sweet potato aioli drizzle. Try topping the squash with some chopped pecans. It really takes it to the next level!

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Have a beautiful day everyone 🙂

9 thoughts on “Better Than Butternut: Maple-Roasted Delicata Squash

  1. This squash looks very cute. I have never tried it ! Without you being here. I dont think I will buy it. Maybe when you come home, you can teach me how to cook it!

    Liked by 1 person

    1. Yay! I am so glad you like it. The sad thing is that I can only find delicata at farmer’s markets, not the grocery store 😦 Are you lucky enough to have these babies at your local grocery store?


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