Maple-Glazed Delicata Squash (AIP, Paleo)

Delicata is having a moment at the moment.

I read that delicata is referred to as a novelty squash, and it’s appearance does strike one as ornamental and dainty, doesn’t it?

My fave thing about this pretty squash, though, is No Need To Peel! Tediousness is man-handling the tougher, more robust squashes like kabocha and butternut. Ugh. Some days you just don’t want to stand over those bigger gourds, fighting to rid them of their harder-to-digest skins.

So this recipe for Maple-Glazed Delicata Squash allows you the convenience of a quick slice, seed, and chop, followed by glazing with warm flavours that complement the delicata’s creamy texture. Yum!

This recipe will make for a positively lovely and festive side at your Thanksgiving Dinner.

Maple-Glazed Delicata Squash (AIP, Paleo)

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Martine Partridge

Recipe type: Sides

Serves: 4

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp fine sea salt
• 2 delicata squash, washed and seeded

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the olive oil, maple syrup, cinnamon, ground ginger, and sea salt. Set aside.
3. Cut off the ends of each squash and then cut in half length-wise. Scoop out the seeds and fibers (no need to peel the edible skin -- yaaay!). Slice into ½-inch half-moon shapes.
4. Place the squash in a bowl with the glaze and gently toss to coat.
5. Spread out squash on a prepared baking sheet in a single layer. Drizzle any glaze remaining in the bowl over the squash.
6. Place in the oven and bake for 15 minutes. Remove from the oven and using a spatula, carefully turn each piece. Return to oven and continue to bake for another 10-12 minutes.
7. Remove from the oven and transfer to serving platter.

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