Maple-Glazed Delicata Squash
Does anyone else besides me wonder how come maple sap flows and is turned into maple syrup in the spring, but seems to team up so well with fall fruits and vegetables? Just wondering!!
Here’s a perfect example of what I mean. One of the early fall squashes to arrive is this delicata squash. Its name says it all….delicate. The outer skin is tender so there’s no need to peel it. Plus the stripes add a colorful accent. The flesh is a pale yellow and has a mild flavor. However, it needs to have some enhancements to spice it up and give it some UMPH! Maple syrup is its sole-mate. The syrup adds just the right amount of sweetness, and sage contributes the savory note. Together they really dress up this squash. If you are planning to roast a cut of meat or poultry, try this squash as a side dish for a perfect pairing.
I recently roasted a loin of pork, and made this squash casserole as a side dish. Oven browned baby potatoes, and crisp coleslaw rounded out the meal. Let me also state for the record that I made half the recipe (just 2 of us, you know), and used dried sage as fresh sage was not available at the time.
MAPLE-GLAZED DELICATA SQUASH
Yield: Serves 6
Ingredients:
- 1/2 cup maple syrup
- 1/4 cup packed fresh sage leaves, or 2 teaspoons dried sage
- 2 medium (about 2.5 pounds) delicata squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Directions:
1. Prepare the squash: trim the ends, cut in half lengthwise, and scoop out the seeds. Then slice into 1-inch half moons.
Remove seeds, and slice cross-wise into half moons, or chunks.
2. Preheat heat oven to 400*F. In a small lidded pot, combine maple syrup and sage. Bring to a simmer; reduce heat to low, cover and cook 15 minutes. Set aside, covered.
3. Meanwhile, in a bowl, toss squash slices with olive oil and salt. Transfer to a foil-lined baking sheet in a single layer; bake at 400*F for 20 minutes.
Toss with olive oil and salt and bake for 20 minutes.
Pour maple syrup-sage mixture evenly on top of squash. Bake 20 minutes more until squash is browned and tender, stirring once or twice so all slices get glazed with the syrup.
Syrup and sage mixture.
Pour syrup mixture over squash and continue baking another 20 minutes.
Fragrant and golden.
Perfection!
SOURCE: Family Circle Magazine.
Delicious on a Dollar 
Ooo, that is gorgeously dark syrup you have there (I love getting mine right at the end of the run, when it’s got that “buddy”, smoky – almost semi-burnt flavour; )
Just wondering if Delicata and Butternut Squash are closely related? Butternut is almost impossible to get out of the skin if you roast it – so, perhaps it could stand in here, instead? (Got a couple out in the garage, just BEGGING to be eaten up; )
Thanks Carolyn! (Yet again; )
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I hate to peel butternut squash, but that’s what I do. Then cut it into chunks to roast it. Butternut likes a sweet glaze as well as savory seasoning, so I’m pretty sure it will work in this recipe as a substitute for the delicata.
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Wow, that would be a pain…
Y’know how you roast peppers and then wrap the bowl to allow the steam to loosen the skins? I’m wondering if that would work for these thin-skinned squashes, as well?
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I’ve never eaten Delicata…
How are they for flavour, texture, moisture content… ?
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Delicata as its name implies, has a mild yet identifiable squash flavor, with texture that is finer than butternut, or acorn, not so fibrous. Moisture content about the same as other squashes. I wouldn’t bake with it because of the skin.
It’s only available around here early in the fall, so we eat it while we can, then switch to other kinds of hardier squashes. If you see it at the market, give it a try just to know what’s its like.
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