Maple Roasted Delicata Squash with Cranberries

This cozy fall side comes together with just a handful of simple ingredients. The natural sweetness of delicata squash pairs beautifully with tart cranberries, while maple syrup and a touch of nutmeg bring all those warm autumn flavors together.

Here’s what you’ll need:

Ingredients

2 medium delicata squash

1/3 cup olive oil

1/3 cup pure maple syrup or honey

1/8 teaspoon ground nutmeg

Salt, to taste

Freshly ground black pepper, to taste

1 to 1 1/2 cups fresh cranberries

Instructions

1. Preheat oven to 400°F.
2. Wash the delicata squash well. Cut each squash in half lengthwise and scoop out the seeds.
3. Slice the squash into approximately 1/2-inch-thick half-moons. There is no need to peel delicata squash—the skin becomes tender when roasted.
4. Arrange the sliced squash on a large baking sheet.
5. In a small bowl, whisk together the olive oil, maple syrup, nutmeg, salt, and pepper.
6. Pour the maple mixture over the squash and toss until the pieces are evenly coated.
7. Add the fresh cranberries and gently toss again.
8. Spread everything into an even layer, giving the squash enough room to roast rather than steam.
9. Roast for approximately 25–35 minutes, turning the squash halfway through, until tender and lightly caramelized around the edges. The cranberries should soften and begin to burst.
10. Serve warm as a colorful fall or holiday side dish.

Kimberly's Garden-to-Table Tip

Delicata squash is one of my favorite varieties to grow because it can keep for months after harvest when properly cured and stored. That makes it perfect for bringing a little bit of the fall garden to the Thanksgiving and holiday table.

Substitutions

Acorn Squash: A delicious substitute, although the skin may be tougher than delicata.

Butternut Squash: Peel and cut into cubes before roasting.

Honey: Use in place of maple syrup for a slightly different sweetness.