Pin Roasted delicata squash with cranberries and pecans is my go-to autumn side dish because it truly celebrates the best flavors of the season. Tender golden squash rings are roasted until caramelized then topped with tart cranberries crunchy toasted pecans and a warm maple balsamic glaze. Every bite is cozy and just fancy enough to impress at any holiday table but it is honestly simple enough for a comforting weeknight meal.
What I love most is that this dish always takes my gatherings up a notch. The colors alone never fail to draw oohs and ahhs and the sweet tangy flavors get devoured every time. My own family first asked for seconds at a chilly November dinner and it has been requested for every fall feast since.
Ingredients
- Delicata squash: firm and unblemished skin look for heavy squash which signals moisture content and sweetness
- Olive oil: extra virgin for buttery roasting and subtle flavor
- Pure maple syrup: the real deal adds earthy sweetness to both the squash and glaze
- Fresh thyme leaves: brightens the oven roasted flavor with fresh herbal aroma
- Ground cinnamon: a warming background note that feels autumnal
- Ground nutmeg: deepens everything with a little spice choose freshly grated if possible for max flavor
- Salt and freshly ground black pepper: basic seasoning that helps all the other flavors shine
- Dried cranberries: choose plump fresh ones for max burst of tartness and a gorgeous color pop
- Toasted pecans: look for halves with rich color and toasty fragrance avoid any that smell musty or bitter
- Goat cheese (optional): but it adds creamy tang use fresh chevre for best texture and flavor
- Fresh sage leaves: earthy and silvery they tie all the autumn flavors together
- Balsamic vinegar: deep rich acidity is essential in the glaze look for aged varieties if possible
- Unsalted butter: lends richness to the glaze without overpowering the maple syrup
Instructions
- Prep the Squash:
- Cut both ends off delicata squash and slice into half inch rings. Scoop out seeds with a spoon and leave skin on as it is completely edible. Arrange slices in a single layer on a large rimmed baking sheet so each piece roasts evenly and caramelizes. Preheat oven to four hundred twenty five degrees Fahrenheit to guarantee golden edges.
- Season and Roast:
- Drizzle squash rings with olive oil and pure maple syrup. Use clean hands or tongs to toss until fully coated then sprinkle over the thyme cinnamon nutmeg salt and pepper. Spread pieces out again so they do not steam. Roast in the preheated oven for twenty to twenty five minutes flipping once halfway through until tender and nicely golden brown. Watch for those toasty edges they are flavor gold.
- Make the Glaze:
- While the squash is roasting add pure maple syrup balsamic vinegar unsalted butter and just a pinch of salt to a small saucepan. Set over low heat and simmer for two to three minutes whisking frequently until the mixture thickens slightly and looks glossy. This step concentrates the flavors for a beautiful tangy sweet finish.
- Toast the Pecans:
- If your pecans are not toasted already pour them into a dry skillet and set over medium heat. Stir often and let them toast for two to three minutes until they grow fragrant and darken just a bit. Watch carefully so they do not burn. Cool slightly then chop roughly for easier sprinkling.
- Assemble the Dish:
- Once the roasted squash is ready move the rings to a serving platter and arrange in a slightly overlapping pattern. Sprinkle generously with dried cranberries and toasted pecans for color and crunch. If you like crumble your best goat cheese over the top for creamy tang.
- Finish and Serve:
- Take the still warm maple balsamic glaze and drizzle over the finished dish aiming for every ring. Scatter torn fresh sage on top for an herbal aroma. Serve immediately while everything is still warm and the flavors shine.
Pin Pecans are my favorite ingredient here because of the rich buttery flavor after toasting. Every year I make this for an early Friendsgiving and someone new always asks for the recipe because they did not know squash could taste this good.
Storage Tips
Leftovers should be stored in an airtight container in the fridge and are best eaten within three days. To reheat gently warm in the oven at three hundred twenty five degrees Fahrenheit to keep the toppings crisp. The squash can also be roasted ahead and brought to room temperature before assembling with fresh sage and glaze right before serving.
Ingredient Substitutions
If you cannot find delicata squash use butternut or acorn but be sure to peel those varieties first since their skin is tougher. Any dried fruit can stand in for cranberries from chopped apricots to golden raisins. Walnuts or hazelnuts will also work if you do not have pecans on hand.
Serving Suggestions
This dish is ideal as a holiday side but it is just as tasty with a simple roast chicken or as part of a vegetarian harvest spread. Try scattering extra goat cheese over arugula and spooning the squash on top for a fall inspired salad or pile leftovers into a grain bowl for a nourishing lunch.
Pin Serve this roasted delicata squash warm with a generous drizzle of glaze for a showstopping side. It’s sure to disappear fast at any autumn table.
Recipe Q&A
- → Can I use another type of squash?
Absolutely. Butternut or acorn squash work nicely if delicata is unavailable. Adjust roasting times as needed for thickness.
- → Is it necessary to peel delicata squash?
No, delicata squash has a thin, edible skin that becomes tender when roasted, so peeling is not required.
- → How can I make this dish ahead?
The squash can be roasted in advance and reheated before serving. Add toppings and glaze just before serving for best texture.
- → What can I use instead of pecans?
Walnuts, almonds, or pumpkin seeds are great alternatives for a different crunch and flavor profile.
- → Is goat cheese mandatory?
No, the goat cheese is optional for creamy tang. Omit for a dairy-free version or substitute with feta if desired.