Maple Glazed Delicata Squash
Fast and easy, sweet and a little spicy: Maple Glazed Delicata Squash is a perfect fall side dish! #squash #wintersquash #delicatasquash
Servings: 4
Equipment
Ingredients
- 2 or 3 Delicata winter squash
- tablespoon olive oil
- teaspoon kosher salt
- 1 tablespoon butter
- 1/3 cup pure Maple Syrup
- 2 Tablespoons Tamari or Soy Sauce
- 1 teaspoon Chinese 5 Spice Powder
- 6-8 grinds fresh black pepper
- Fresh cilantro, or parsley, for garnish [optional]
Instructions
- Melt the butter, and add the rest of the ingredients, except the olive oil and squash. If you keep your syrup refrigerated, then warm that up a bit as well, so that it will blend together.
- Wash the squash. You can leave the peel on or use a vegetable peeler to remove it. Cut into rings about 1 & 1/2 inch wide . Use a knife, or the tip of a spoon to remove the seeds
- Arrange the rings in a single layer on a heavy baking sheet, lined with parchment paper. The parchment is a good idea for this recipe, because the glaze is going to end up kind of almost candied, as that would be no fun at all to try and scrub off later.
- Drizzle the rings with olive oil and kind of move them around the sheet, turning over, to get the cut sides oiled. Sprinkle with some kosher salt and fresh pepper.
- Roast at 350º for 20 minutes. It should be just starting get a little soft.
- Once the squash slices are beginning to soften, start basting them with the glaze. It won’t seem to stick at first, but that is ok.
- About every 5 minutes, take the pan out of the oven, gently turn each ring [tongs work well], and baste the side that was down with the maple mixture.
- Return to the oven, and repeat every few minutes until the glaze mixture is used up. squash is cooked through, and a nice, sticky glaze has formed on both sides of the slices.
- It is done when the squash is cooked through, and a nice, sticky glaze has formed on both sides of the slices.
- Remove to a serving dish and garnish with fresh cilantro or parsley.
Notes
Refrigerate leftovers, and reheat on a parchment lined pan in the oven. I would not put these in the microwave to reheat, because the glaze is likely to scorch.