Roasted Delicata Squash with Brown Sugar and Cinnamon
This easy recipe delivers perfectly roasted delicata squash with a sweet and spicy brown sugar cinnamon topping. A simple, yet delicious side dish for any meal.
Equipment
- Mixing bowl
- Baking sheet
- Chef's Knife
- Spoon
Ingredients
Main Ingredients
- 1 medium (about 1 pound) Delicata Squash
- 2 tablespoons Olive Oil
- 2 tablespoons Brown Sugar Packed
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg Optional
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Maple Syrup Optional, for extra sweetness
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the delicata squash thoroughly. Cut it in half lengthwise and use a spoon to scoop out the seeds and stringy pulp.
- Slice the squash halves into 1/2-inch thick half-moons.
- In a large bowl, toss the squash slices with olive oil, brown sugar, cinnamon, nutmeg (if using), salt, and pepper. Ensure even coating.
- Arrange squash slices in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
- Optional: Drizzle with maple syrup during the last 5 minutes of roasting for extra sweetness and glaze.
- Serve warm as a side dish. Enjoy!
Notes
For a spicier kick, add a pinch of cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.