Maple-Roasted Delicata Squash with Pecans

Delicata squash roasts in its edible skin with a light maple gloss, then gets a tangy finish and crisp toasted pecans for a sweet-savory vegetable side.

39 min

4 servings

Browned delicata squash half-moons with edible skin are topped with toasted pecans and fresh thyme.

Ingredients

2 delicata squash (about 2 lb)

2 tbsp olive oil

1 tbsp maple syrup

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp fresh thyme leaves, divided

1/2 cup pecan halves, roughly chopped

1 tsp apple cider vinegar

Equipment

Rimmed sheet pan · Chef's knife · Small skillet · Thin spatula

Keep the skin on

Delicata skin softens as it roasts, so scrubbing is enough preparation; peeling would remove an edible part and add unnecessary work.

Add nuts at the end

Scatter pecans over the platter just before serving so their toasted crunch stays distinct from the soft squash.

Prepare and season

01. Heat the oven to 425 F and set out a rimmed sheet pan.

02. Scrub the squash, scoop out the seeds, and keep the tender edible skin on; cut even half-moons.

03. Toss with oil, salt, pepper, and half the thyme, then leave space between pieces so their surfaces roast instead of steam.

Roast and toast

04. Roast for 14 minutes before turning so the pan-facing edges can brown.

05. Toast pecans in a dry skillet for 3 minutes while the squash cooks, then remove them from the hot pan.

06. Drizzle the turned squash lightly with maple and roast 10 minutes more; check that the thickest piece is fork-tender and the glaze is glossy, not pooled.

Brighten and serve

07. Drizzle vinegar over the hot squash and turn gently to balance the sweetness without tearing the half-moons.

08. Move the squash to a platter before adding pecans, keeping them above the glaze so they stay crisp; finish with the remaining thyme.