Maple Butter Parmesan Roasted Delicata Squash
Tender delicata squash roasted with garlic and freshly grated Parmesan until golden, then finished with a buttery maple-thyme drizzle. An easy, flavorful side dish that's simple enough for weeknights and special enough for Thanksgiving.
Servings
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.
2 squash is usually the amount I can get away with squeezing on a standard rimmed baking sheet. The slices should be in a single layer, and hopefully not touching each other. If yours isn't fitting, just use 2 pans, and rotate them halfway through baking, or my favorite- and extra large sheet pan to give them a little more space.
Nutrition
Serving: 6slices, Calories: 117kcal, Carbohydrates: 11g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 288mg, Potassium: 410mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1671IU, Vitamin C: 14mg, Calcium: 85mg, Iron: 1mg
Calories: 117kcal
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