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Crowd-Pleasing Roasted Delicata Squash with Maple Pecan Crumble

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This roasted delicata squash is glazed with maple syrup and topped with a buttery pecan crumble, creating a sweet and savory side dish that’s perfect for holiday gatherings or cozy dinners. It’s quick to prepare, uses simple ingredients, and always gets rave reviews.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper, freshly ground
  • 3 tablespoons pure maple syrup (Grade A Dark Amber recommended)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup pecans, chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Wash the delicata squash thoroughly, pat dry, and cut off the stem and blossom ends. Slice each squash in half lengthwise, then scoop out the seeds and stringy pulp with a spoon.
  3. Place each half cut-side down and slice crosswise into ½-inch thick half-moons. Try to keep them uniform in thickness.
  4. Place the squash slices in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss gently with your hands until every piece is coated. Spread the squash in a single layer on the prepared baking sheet, ensuring they are not overlapping.
  5. Roast the squash for 15 minutes.
  6. While the squash roasts, make the maple glaze: In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Set aside.
  7. Make the pecan crumble: In a medium bowl, combine ½ cup chopped pecans, 3 tablespoons flour, 3 tablespoons packed brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and a pinch of salt. Add 2 tablespoons cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  8. After 15 minutes, remove the baking sheet from the oven. Carefully flip each squash piece using tongs or a spatula. Drizzle the maple glaze evenly over the squash, then sprinkle the pecan crumble mixture over the top, pressing it gently into the squash so it sticks.
  9. Return the baking sheet to the oven and roast for another 12-15 minutes, until the squash is tender and golden brown, and the crumble is bubbly and caramelized. The squash should be easily pierced with a fork.
  10. Let the squash cool on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

For a vegan version, use coconut oil or vegan butter instead of regular butter in both the glaze and crumble. For a gluten-free option, swap the all-purpose flour for almond flour or a 1:1 gluten-free blend. If you can’t find delicata squash, acorn squash works as a substitute—just peel it first since the skin is tougher. Keep the butter cold for the crumble to ensure a flaky texture. Watch the squash closely in the last 5 minutes to prevent burning due to the high sugar content of maple syrup.

Nutrition

Keywords: roasted delicata squash, maple pecan crumble, holiday side dish, fall recipe, vegetarian, easy side dish

Find it online: https://eliplate.com/crowd-pleasing-roasted-delicata-squash-with-maple-pecan-crumble/