Roasted Delicata Squash with Maple Glaze and Shallots Recipe
This Roasted Delicata Squash recipe features tender, caramelized slices of delicata squash and shallots, roasted to a golden perfection and drizzled with a sweet and tangy maple-apple cider vinegar glaze. Enhanced with optional Aleppo chili flakes and cumin seeds, this dish offers a wonderful balance of natural sweetness, subtle spice, and savory depth. Served garnished with toasted hazelnuts and fresh Italian parsley, it's a vibrant and elegant side perfect for autumn and winter meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Shallots
- 2 Delicata squash, sliced into 1/2 inch rings, seeds removed (skin on, edible)
- 4 shallots, quartered lengthwise
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 1/3 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon Aleppo chili flakes (optional)
- 1 teaspoon cumin seeds (optional)
- Pinch of salt
Toppings and Garnish
- 1/4 cup toasted hazelnuts
- Italian parsley, for scattering
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash and shallots.
- Prepare Squash: Wash the delicata squash thoroughly. Slice into 1/2 inch rings and carefully remove the seeds using a spoon. Alternatively, slice the squash lengthwise in half, scoop out the seeds, then cut into 1/2 inch thick half-moons for quicker prep.
- Season Squash and Shallots: In a medium mixing bowl, combine the sliced squash and quartered shallots. Drizzle with olive oil and 3 tablespoons of maple syrup. Sprinkle with salt and black pepper, then toss everything gently but thoroughly to coat evenly.
- Roast: Arrange the coated squash and shallots in a single layer on a parchment-lined baking sheet. Depending on size, use one or two sheet pans to avoid crowding. Roast in the oven for 20 minutes, then check every 5 minutes until the squash turns deeply golden and caramelized.
- Make Glaze: While the squash roasts, prepare the optional glaze. In a small saucepan, combine apple cider vinegar, 3 tablespoons maple syrup, cumin seeds, Aleppo chili flakes, and a pinch of salt. Bring to a gentle simmer over medium heat, then reduce the heat and let it simmer until thick and syrupy, about 5 minutes. Remove from heat.
- Assemble and Serve: Once the squash is done roasting, arrange it on a serving platter and scatter the roasted shallots evenly. Sprinkle toasted hazelnuts on top. Spoon the warm glaze over everything. If the glaze thickens too much as it cools, thin it with a few teaspoons of water and gently reheat while stirring. Finally, garnish with chopped Italian parsley and serve immediately for the best flavor and texture.
Notes
- Delicata squash skin is edible and softens when roasted — no need to peel.
- Adjust Aleppo chili flakes according to your preferred spice level or omit for no heat.
- Glaze can be made ahead and gently reheated before serving.
- Toast hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to avoid burning.
- If you prefer half-moon slices, slice the squash lengthwise first for quicker prep.