This Maple Butter Parmesan Roasted Delicata Squash is one of those side dishes that’s easy enough for a weeknight dinner but special enough for your Thanksgiving table. If you’ve never cooked delicata, it’s a beautiful winter squash has a naturally sweet, buttery flavor, and one of the best things about it is that you don’t even have to peel it. The skin becomes perfectly tender when roasted!
In this recipe, slices of squash are roasted with garlic and freshly grated Parmesan. The Parmesan crisps on the bottom and the squash becomes tender and golden. It’s finished with a simple maple-thyme butter that adds just the right amount of sweetness. It’s buttery, savory, a little sweet, and absolutely delicious!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Delicata squash– for some reason my local grocery store rarely carries delicata squash, but I can always find it at Trader Joe’s.
- Olive oil
- Garlic powder
- Kosher salt
- Black pepper
- Freshly grated Parmesan cheese – you’ll want finely grated, as in crumbled (see photo) below, not long shreds.
- Salted butter
- Pure maple syrup
- Dried thyme leaves
How to Make Maple Butter Parmesan Roasted Delicata Squash
This is just a preview of the method for a quick overview, keep scrolling for full printable recipe!
- Prep the squash. Wash, slice in half lengthwise, and remove the seeds. Cut into slices. No peeling necessary!
- Season and coat. Toss the squash with olive oil, garlic powder, salt, pepper, and freshly grated Parmesan.
- Roast until golden. Spread in a single layer on a parchment-lined baking sheet and roast for about 30 minutes, until tender and lightly golden. No flipping needed!
- Add the finishing touch. Stir together melted butter, maple syrup, and dried thyme. Drizzle over the warm roasted squash and serve.
Storing and Other Tips
- Storing leftovers: Store leftover roasted delicata squash in an airtight container in the refrigerator for up to 4 days.
- Reheating: For the best texture, reheat in a 400°F oven or air fryer until warmed through. The microwave works too, but the squash will be softer.
- Make ahead: You can wash, seed, and slice the squash a day or two in advance. Store covered in the refrigerator, then toss with the oil, seasonings, and Parmesan just before roasting.
- For extra browning: If your oven has a convection setting, turn it on for the last 5–10 minutes of roasting to help the Parmesan turn golden. Keep an eye on it so the cheese doesn’t burn.
- Best served fresh: This dish is at its best straight from the oven, when the squash is tender, the Parmesan is golden, and the maple butter is warm.
Frequently Asked Questions
Nope! One of the best things about delicata squash is its thin, edible skin. It softens beautifully during roasting, so there’s no need to peel it. Just wash the squash, scoop out the seeds, and slice.
Delicata squash has a naturally sweet, mild, and slightly nutty flavor, similar to butternut squash or sweet potatoes. Its creamy texture and subtle sweetness pair especially well with savory ingredients like Parmesan cheese and herbs.
You can prep the squash a day or two ahead by washing, seeding, and slicing it. Store the slices in the refrigerator until you’re ready to roast. For the best flavor and texture, I recommend roasting just before serving and adding the warm maple butter at the end.
You can leave out the Parmesan for a dairy-free roasted squash base (and substitute a plant-based butter for the finishing drizzle). The squash will still caramelize beautifully, and the maple-thyme butter adds plenty of flavor.
Maple Butter Parmesan Roasted Delicata Squash
Ingredients
For the Roasted Squash
- 2 medium delicata squash approximately 1½–2 pounds total
- 1 ½ tablespoons olive oil more as needed
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese finely grated. Plus a little extra for finishing, if desired
For the Maple-Thyme Butter
- 1½ tablespoons salted butter melted
- 1½ teaspoons pure maple syrup
- ¼ heaping teaspoon dried thyme leaves
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Prepare squash. Wash and dry delicata squash. No need to peel the squash; the skin is edible and becomes tender during roasting! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Cut into half-moon shaped slices, a little over ¼" wide, like maybe ⅓ inch 🙂
- Season squash. Place squash slices in a large mixing bowl. Add olive oil and toss to coat all the squash evenly. Sprinkle in garlic powder, salt, pepper, and parmesan. Use clean (or gloved) hands to toss, making sure everything is evenly distributed, especially the parmesan. If the cheese isn't sticking to the squash, just slowly drizzle in a little extra oil as needed.
- Arrange on baking sheet. Spread squash in a single layer on the prepared baking sheet, leaving a little space between pieces.
- Roast. Place in the oven and roast for approximately 25-35 minutes. The squash should be tender and the edges are lightly golden.Note: Delicata squash becomes tender before it necessarily develops deep golden color on top. For the best browning, use convection during the final 5–10 minutes if your oven has that feature. If not, regular roasting at 425°F works just fine, your tops will be a little lighter in color. You may also want to peek at the bottom of your squash at the end of cooking. I like mine deeply golden and my squash with crispy edges. You can bake it for as long as you like for your preferences!
- Prepare maple butter. While squash is in its very final minutes of roasting, combine melted butter, maple syrup, and dried thyme leaves in a small bowl. Stir until combined.
- Finish and serve. Transfer hot roasted squash to a serving platter and drizzle evenly with the maple-thyme butter. If desired sprinkle on a little fresh parmesan cheese at the end. Serve immediately.
