This maple roasted delicata squash recipe combines tender, caramelized squash and apples with a warm maple glaze, crispy fried sage, and toasted pumpkin seeds.
Maple Roasted Delicata Squash & Apples with Crispy Sage
Delicata squash and sliced apples are tossed together with a combination with maple, sage and a hint of apple cider vinegar, then roasted until tender, caramelized, and coated with a sticky-sweet glaze. A sprinkling of crispy sage leaves and salty pumpkin seeds finishes the dish, adding a lovely bit of crunch.
Why Use Delicata Squash?
Delicata squash is one of the most approachable winter squashes to cook with.
Sweet and buttery, delicata lacks the stringiness of pumpkin and is much easier to prepare. No wrestling with a large chef’s knife as you attempt to slice or peel it. In fact, there’s no need to peel it at all since it’s entirely edible from its striped skin down to its pale yellow flesh. (If you have the time or the inclination you can even save the seeds and roast them.)
Why You’ll Love This Maple Roasted Delicata Squash
- No peeling required: Delicata squash’s skin is tender and edible once roasted.
- Two-in-one glaze: The maple dressing serves both for roasting and finishing.
- Sweet + savory: Apples and squash caramelize together, balanced by vinegar and sage.
Ingredients You'll Need
- Olive oil + sea salt – for roasting and seasoning
- Delicata squash – thin-skinned and easy to prep
- Apples – crisp, tart varieties like Pink Lady or Honeycrisp work best
- Maple syrup – adds warmth and depth
- Apple cider vinegar – for brightness
- Fresh sage – half chopped, half fried until crispy
- Pumpkin seeds – for crunch and contrast
How to Make It
1. Prep and Roast
Preheat your oven to 425°F (220°C). Toss sliced delicata squash and apples with olive oil, maple syrup, vinegar, chopped sage, and sea salt. Arrange on a parchment-lined baking sheet and roast for 20–25 minutes, flipping once, until caramelized and tender.
2. Fry the Sage
Heat olive oil in a skillet and quickly fry whole sage leaves until crisp. Transfer to a paper towel and sprinkle with sea salt.
3. Reduce the Glaze
Simmer the remaining maple-vinegar mixture in a small saucepan until slightly thickened to use as a finishing drizzle.
4. Assemble & Serve
Arrange the roasted squash and apples on a platter. Drizzle with the reduced glaze, top with crispy sage and pumpkin seeds. Serve warm.
Variations
- Try acorn squash instead.
- Add toasted pecans or walnuts in place of pumpkin seeds.
Storage & Leftovers
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently in a 300°F oven or serve at room temperature. Sage crisps are best fresh, so add those just before serving.
Final Thoughts
Every season has it's staples and tender roasted squash, sweet-tart apples, and crispy sage make this maple roasted delicata squash perfect for fall and the holidays.
More Holiday Sides:
Maple Delicata Squash
Add a touch of savory sweetness to your holiday meal with this delicious recipe for
roasted maple delicata squash and apples. Tender squash, sweet-tart apples, and
crispy sage make for a perfect fall side dish.
Ingredients
- 1 medium delicata squash, seeds removed and sliced into ½-inch half circles
- 2 small or 1 large crisp-tart apple (like pink ladies), cored, sliced crosswise and then into ½-inch half circles
- 3 Tablespoons /45ml extra-virgin olive oil, plus more for crispy sage leaves
- 3 Tablespoons/45ml maple syrup
- 1 Tablespoon/15ml apple cider vinegar
- ½ teaspoon fine sea salt
- ½ a small bunch of sage leaves, half finely chopped and half whole leaves, stems removed
- 2 Tablespoons/30g pumpkin seeds
Instructions
- Preheat the oven to 425°F. Line baking sheet with parchment paper.
- Place the squash and apples in a large bowl along with olive oil, maple syrup, apple cider vinegar, salt and finely chopped sage leaves; toss until well coated.
- Spread squash and apples on prepared baking sheet, (reserving leftover dressing). Roast, until tender, (about 20-25 minutes).
- Heat another 2 Tablespoons of oil in a small skillet over medium-high heat until hot. Add remaining sage leaves and fry until crisp, (just a few seconds). Transfer to paper towels using a fork and sprinkle with a pinch of fine sea salt.
- Meanwhile, bring leftover dressing to a simmer in a small saucepan. Cook stirring continuously until syrupy, (about 2-3 minutes).
- Transfer cooked squash to a platter, drizzle with warm dressing and top with sage leaves and pumpkin seeds. Serve warm.
Notes
Dietary Notes:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 138mgCarbohydrates: 27gFiber: 2gSugar: 17gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Scarlet says
This sounds like a great flavor combination and it came out just beautiful too. I think I will test it out for some family dinners and then when I get good at it, add it to my Thanksgiving table next year. Thanks for the recipe!
Heath says
I really admire they way you describe each and everything about this dish. It just looks like easy to make according to your description.
Megan Stevens says
Mmm, so many lovely flavors together. I agree, sides are the best!
Lindsey Dietz says
Perfect timing! I just got 5 pounds of delicata squash! I thought I would turn them into a soup, but you've changed my mind!
Tessa Simpson says
I can't wait to try this dreamy combo, looks really fabulous Sylvie!
Raia Todd says
Looks like a delicious side dish for Thanksgiving! I love the squash and apple combo. 🙂