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Maple Roasted Delicata Squash with Sage

Maple Roasted Delicata Squash with Sage is a simple seasonal side dish featuring tender squash, caramelized edges, and a light maple glaze. Fresh sage adds an earthy, savory aroma that balances the natural sweetness of the squash, while olive oil helps the slices roast to a beautiful golden finish.
This easy roasted delicata squash recipe requires minimal preparation and no peeling, making it a convenient choice for busy weeknights and holiday dinners. Serve it alongside roasted vegetables, hearty grain dishes, or your favorite vegetarian main course for a warm autumn-inspired meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 155 kcal

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Sharp chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • Spatula

Ingredients
  

  • 2 medium delicata squash about 2 pounds total
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh sage leaves finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon optional

Instructions
 

  • Preheat the oven. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to help prevent sticking and make cleanup easier.
  • Prepare the squash. Wash and dry the delicata squash thoroughly. Trim off both ends, slice each squash lengthwise, and scoop out the seeds with a spoon. Cut the squash into half-moon slices about 1/2 inch thick. There is no need to peel delicata squash because its thin skin becomes tender during roasting.
  • Season the slices. Place the squash slices in a large mixing bowl. Add the olive oil, maple syrup, chopped sage, salt, black pepper, and cinnamon, if using. Toss until the slices are evenly coated.
  • Arrange on the baking sheet. Spread the squash in a single layer on the prepared baking sheet, leaving a little space between the pieces. Avoid overcrowding the pan so the squash roasts rather than steams.
  • Roast until tender. Bake for 20 to 25 minutes, flipping the slices halfway through cooking. The squash should be fork-tender, with caramelized edges and lightly browned surfaces. If needed, roast for a few additional minutes until the edges develop more color.
  • Finish and serve. Remove the squash from the oven and taste for seasoning. Add a few fresh sage leaves for garnish, if desired, and serve warm.