Maple roasted delicata squash drizzled with a zesty lime dressing and topped with creamy goat cheese & savory granola. This unique vegetable side dish will add such character to any meal. It’s sweet, savory, a little spicy from the granola, and full of texture!
maple roasted delicata squash – the details
Flavorful vegetable side dishes are always a popular recipe request, especially around this time of year when dinners can get repetitive. While I love simply roasting vegetables as a side, it’s fun to dress them up every now and then. They provide such a particular flavor profile to work with so they’re a really great base to get creative with.
Delicata squash is subtly sweet and has this beautiful creamy texture, with a slightly chewy exterior from the skin. When roasted with maple syrup, it becomes even richer and takes on a more intense caramelized flavor.
to cut the delicata squash…
To start, you’ll want to cut the squash into bite-sized pieces. Delicata squash are oblong in shape, so first cut each end off. Then, I like to cut each squash in half crosswise and each of those halves in half lengthwise. As a result, each squash should be cut into 4 sections with the seeds exposed.
Take a regular spoon and just scoop the seeds out. From there, you can easily cut the sections into cubes (shoot for ¾” cubes that are roughly all the same size).
to roast the delicata squash…
The cubes will go onto a sheet pan and get tossed with olive oil (make sure to use a generous amount as the oil will help the squash brown in the oven) and seasoned simply with kosher salt and freshly cracked black pepper. It’s important to arrange the squash in one, even layer on the pan after they’re coated in olive oil so that they’re not all piled on top of each other (again, this will help browning).
When the squash has just about 10 minutes of roasting left, you’ll drizzle on some maple syrup. The syrup gives a slight glaze to the squash and forms little sticky bits that are so delicious in the final dish.
the toppings…
To add lots of character to the sweet squash, we’ve got a bright & zesty lime dressing that comes together so easily with just a few ingredients. Then, crumbled goat cheese for a creamy, tangy bite.
And finally, the savory granola full of crispy oats, pecans, and pumpkin seeds. It’s spiced with cinnamon, nutmeg, paprika, and cayenne, so it has a little kick to it. This granola is such a fun topping for the squash and provides a much needed crunch!
PrintMaple Roasted Delicata Squash with Goat Cheese & Savory Granola
maple roasted delicata squash drizzled with a zesty lime dressing and topped with creamy goat cheese & savory granola
servings: 4-6
Ingredients
Savory Granola
- 1 egg white
- ¼ cup olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp paprika
- ¾ tsp kosher salt
- ½ tsp cayenne pepper
- ¼ tsp nutmeg
- 1 cup old fashioned rolled oats
- ½ cup roughly chopped pecans
- ¼ cup pumpkin seeds
Roasted Delicata Squash
- 2 ½ lbs delicata squash, seeded + cubed ¾”
- olive oil
- kosher salt
- freshly cracked black pepper
- ¼ cup maple syrup
- 1 tsp lime zest
- ¼ cup fresh lime juice
- 2 tbsp olive oil
- ½ tsp paprika
- 4 oz goat cheese, crumbled
- 2 tbsp minced chives
Instructions
Savory Granola
- Heat the oven to 375°F. Whisk the egg white in a large mixing bowl until foamy. Add the olive oil, maple syrup, cinnamon, paprika, salt, cayenne, and nutmeg. Whisk until smooth.
- Fold in the oats, pecans, and pumpkin seeds. Place a piece of parchment onto a half sheet pan. Spread the granola mixture onto the parchment in a flat layer.
- Bake for 20 minutes, or until golden and crisp. Let cool on the sheet pan. Break the granola into small pieces.
Roasted Delicata Squash
- Heat the oven to 450°F. Place the cubed squash onto a half sheet pan. Drizzle generously with olive oil and toss to coat. Arrange the squash in a single layer. Season with salt and black pepper. Roast for 35 minutes.
- Remove the pan from the oven and drizzle the maple syrup over the squash. Use a spatula to gently toss. Arrange the squash back into an even layer. Roast for another 10 minutes, or until the squash is caramelized and tender.
- Meanwhile, add the lime zest, lime juice, olive oil, and paprika to a small bowl. Whisk to combine. Season with salt to taste.
- Immediately transfer the squash to a serving plate (or else the maple syrup will harden on the pan). Scrape any maple syrup that has already started to harden and transfer these “clumps” to the plate as well (these will be delicious sweet, sticky bites throughout the dish).
- Drizzle the lime dressing over the squash. Top with the granola, crumbled goat cheese, chives, and a pinch of extra lime zest if you have it.
Notes
To cut the squash: First, cut the ends off each squash. Then, cut each squash in half crosswise and each of those halves in half lengthwise. As a result, each squash should be cut into 4 sections with the seeds exposed. Take a regular spoon and just scoop the seeds out. From there, you can easily cut the sections into cubes (shoot for ¾” cubes that are roughly all the same size).
So. Stinking. Delicious. Also easy. Used butternut as I couldn’t find delicate but will search it out next time. Another stellar recipe. ??