Description

This recipe transforms delicata squash into a special side dish, featuring tender, caramelized edges and a sticky-sweet, subtly spicy glaze. It’s a wholesome, comforting, and family-friendly vegetable dish, perfect for an easy fall dinner.

Ingredients

Scale

2 medium delicata squash (about 700 g total), washed and dried
2 tablespoons extra virgin olive oil
0.5 teaspoon fine sea salt
0.25 teaspoon freshly ground black pepper
0.25 cup pure maple syrup
2 tablespoons mild harissa paste
1 tablespoon fresh lemon juice
0.5 cup unsalted pistachios, shelled
0.25 cup fresh cilantro, roughly chopped

Instructions

Preheat Oven & Prep Squash: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Trim the stem and blossom ends from the squash, halve them lengthwise, and use a spoon to scoop out the seeds and fibrous strands. Slice each squash half into uniform 0.5 inch (1 cm) thick half-moon rings.
Season & Toss Squash: In a large bowl, combine the sliced delicata squash with the extra virgin olive oil, fine sea salt, and freshly ground black pepper. Toss thoroughly until all pieces are evenly coated.
Initial Roast: Spread the seasoned squash in a single layer on the prepared baking sheet, ensuring no pieces overlap. Place in the preheated oven and roast for 20-25 minutes, flipping the squash pieces halfway through the cooking time, until tender and lightly golden-brown.
Prepare Glaze & Pistachios: While the squash roasts, whisk together the pure maple syrup, mild harissa paste, and fresh lemon juice in a small bowl until smooth. In a dry small skillet, heat the shelled unsalted pistachios over medium-low heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat immediately.
Glaze & Final Roast: Carefully remove the roasted squash from the oven. Pour the prepared harissa-maple glaze directly over the squash on the baking sheet and gently toss to ensure all pieces are evenly coated. Return the glazed squash to the oven for an additional 8-10 minutes, or until the glaze has thickened slightly, is sticky, and the squash is deeply tender with slightly caramelized edges. (If your glaze seems to be browning too quickly, loosely tent the squash with foil for the last few minutes).
Plate & Garnish: Carefully transfer the warm glazed delicata squash to a serving platter. Sprinkle generously with the toasted pistachios, and finish by scattering the roughly chopped fresh cilantro over the top.

Notes

For flavor variations, consider adding a pinch of cinnamon, nutmeg, or chili flakes for heat, or rosemary/thyme for aromatics during roasting. If squash isn’t tender enough, return to the oven for a few more minutes. Ensure pieces are in a single layer on the baking sheet for optimal browning; use a second sheet if needed.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: General

Nutrition

Serving Size: 1 cup (120 g)
Calories: 210 calories
Sugar: 9 g
Sodium: 170 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: delicata squash, roasted vegetables, fall recipe, easy side dish, maple harissa, family-friendly, vegetarian, healthy, weeknight dinner