Delicata squash needs no peeling, making this colorful side exceptionally easy. Maple brings caramelization while vinegar, pepitas and sage keep the flavor balanced.
Recipe Summary
- Prep: 15 min
- Cook: 30 min
- Total Time: 45 min
- Servings: 6
- Estimated Cost per Serving: $1.55
Ingredients
- 2 medium delicata squash (about 2 lb / 900 g)
- 2 tbsp olive oil
- 1 1/2 tbsp maple syrup
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup (45 g) pepitas
- 10 fresh sage leaves
- 2 tsp apple cider vinegar
Instructions
- Heat oven to 425°F (220°C). Halve squash lengthwise, remove seeds and cut into 1/2-inch half-moons.
- Toss squash with oil, maple syrup, salt and pepper; arrange in one layer on a large sheet pan.
- Roast 15 minutes, turn each piece, then roast 10 minutes more.
- Add pepitas and sage to the pan and roast 4–5 minutes until fragrant and crisp.
- Drizzle with cider vinegar, toss gently and taste for salt.
- Serve hot or warm; the skin is tender and edible.
Cook’s Tips
Do not crowd the pan or the squash will steam. Use two pans if necessary.
Estimated Nutrition per Serving
188 calories; 4 g protein; 30 g carbohydrate; 8 g fat; 1 g saturated fat; 305 mg sodium.
Nutrition and cost are estimates and may vary.
