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Oven Roasted Delicata Squash

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 2 small to medium Delicata squash, prepared according to instructions
  • 1 shallot, peeled and chopped
  • ¼ cup pecans, roughly chopped
  • 3 teaspoons chopped rosemary, divided
  • 1 T olive oil
  • 1 T maple syrup
  • 1 T brown sugar
  • ¼ tsp kosher salt
  • ¼ cup pomegranate arils


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat.
  2. Wash the Delicata squash under warm water to remove any dirt or waxy covering. Cut squash in half lengthwise. Scoop out seeds and pulp. Cut squash into half-moons approximately ½ inch wide.
  3. Whisk together olive oil, brown sugar, syrup, and Kosher salt together in medium sized bowl until smooth. Stir in chopped shallots, pecans, and two and a half teaspoons of chopped rosemary (reserve remaining ½ tsp of rosemary for garnish).
  4. Place Delicata squash in bowl with the other ingredients. Stir gently so that squash is coated with glaze.  Spread squash mixtures out onto prepared baking pan in a single layer.
  5. Place baking pan in oven for approximately 20 minutes, flipping squash over halfway through the cooking time.
  6. Remove cooked squash from oven, place in serving bowl. Stir in pomegranate arils. Sprinkle remaining rosemary over the dish to garnish. Serve immediately.