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Best Easy Caramelized Maple Sage Delicata Squash Recipe

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This Caramelized Maple Sage Delicata Squash is a quick, no-peel fall side dish that’s ready in under 30 minutes. The maple syrup creates sticky, golden-brown edges while fresh sage adds an earthy, savory note, making it perfect for weeknight dinners or holiday tables.

Ingredients

Scale
  • 2 medium Delicata squash (about 1.5 pounds total)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 10–12 fresh sage leaves
  • ½ teaspoon kosher salt (or ¼ teaspoon table salt)
  • ¼ teaspoon freshly ground black pepper
  • Optional: Pinch of red pepper flakes
  • Optional: Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 425°F (220°C) with the rack in the middle position. Line a large rimmed baking sheet with parchment paper if desired.
  2. Rinse the Delicata squash under cool water and pat dry. Trim off the very ends (about ¼ inch from each tip). Cut the squash in half lengthwise, then use a spoon to scoop out the seeds and stringy pulp.
  3. Place each half cut-side down on a cutting board and slice crosswise into ½-inch thick half-moons. Try to keep them uniform in thickness.
  4. In a mixing bowl, whisk together the maple syrup, olive oil, kosher salt, and black pepper until combined. If using red pepper flakes, add them now.
  5. Add the sliced squash to the bowl and gently toss with your hands or a spatula until every piece is evenly coated. Do not add the sage leaves yet.
  6. Spread the squash pieces in a single layer on the prepared baking sheet, making sure they are not overlapping. Leave a little space between each piece.
  7. Roast for 10 minutes.
  8. After 10 minutes, remove the sheet from the oven. Use tongs to carefully flip each piece of squash. Tuck the fresh sage leaves in between the squash pieces so they get direct contact with the hot pan.
  9. Return the sheet to the oven and roast for another 10-15 minutes, until the squash is tender when pierced with a fork and the edges are deep golden brown with sticky, caramelized spots. The sage leaves should be dark green and crispy. Keep an eye on them during the last 5 minutes to prevent burning.
  10. Remove from the oven and let cool on the pan for about 2 minutes. Transfer to a serving platter, sprinkle with flaky sea salt if using, and arrange the crispy sage leaves on top. Serve warm or at room temperature.

Notes

Don’t skip the high heat (425°F) for proper caramelization. Keep sage leaves whole to avoid burning. Watch the syrup as it can burn; the oil in the coating helps buffer it. Make extra sage chips as they shrink. Don’t crowd the pan to ensure roasting rather than steaming. Serve immediately or at room temperature; leftovers taste even better the next day.

Nutrition

Keywords: delicata squash, maple sage squash, roasted squash, fall side dish, easy squash recipe, caramelized squash, vegan squash, gluten-free squash

Find it online: https://bakebeam.com/best-easy-caramelized-maple-sage-delicata-squash-recipe/