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Maple and Herb Fall Squash

Maple and Herb Fall Squash

With Thanksgiving around the corner, everyone is whipping up classic meals from stuffing to cranberry sauce, and who can forget the sweet potato casserole (psst, I have a sweet potato recipe linked here). For me, this year is about simplicity, and since my husband and I have had our hands full with an 8 month old at home, meal prepping veggies and main courses ahead of time has saved us time, and our sanity. I always pass delicata squash in the supermarket, and I had always wanted to try make it, but never added to cart (both in the digital realm and in store). This past week, I decided to go for it and get both acorn squash and delicata squash because two is better than one, amirite?

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Squash is one of those vegetables that is versatile enough to take on the flavorings and seasonings added to it as it cooks. I love roasted anything, so it was a no brainer to me to slice these two vegetables up and throw them on a sheet pan, bake them until fork tender, and serve as an accompaniment with chili for the week (also ended up served with leftover shredded teriyaki chuck roast – oh, that’s coming soon!). The aromas that come from baked squash, especially when seasoned with rosemary, thyme, cinnamon, and a drizzle of maple syrup, is undoubtedly one of the best scents, and makes the house feel warm, fuzzy, and perfect for November.

Here’s what you’ll need for this recipe:

  • 1 delicata squash
  • 1 large acorn squash
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp avocado oil (or coconut oil)

Start by preheating the oven to 375*. Line two baking sheets with parchment or with aluminum foil. Cut both squash into wedges or rings, cook’s choice to remove the seeds (I did). Throw onto the baking sheet and drizzle the avocado oil, maple syrup, and sprinkle the cinnamon and fresh herbs. Bake for 35 minutes. Serve with your Thanksgiving turkey, or with chili (tastes so good – recipe for chili here), chicken cutlets, shredded beef, anything your heart desires!

Maple and Herb Roasted Fall Squash

Never a bad idea to slice up some seasonal veggies and throw them in the oven! Acorn and delicata squash combine for the ultimate thanksgiving side. Seasoned with cinnamon, fresh herbs, and a drizzle of maple syrup, this will easily become a staple… not just at Thanksgiving!

Course Dinner, Side Dish
Cuisine American, Holiday, Seasonal
Keyword holiday meal, seasonal, side dish, squash, thanksgiving, vegetarian, veggies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author nomastehungry

Ingredients

  • 1 delicata squash
  • 1 acorn squash
  • 2 tbsp avocado oil
  • 2 tbsp maple syrup
  • 3 sprigs fresh rosemary chopped
  • 3 sprigs thyme
  • 2 tbsp cinnamon

Instructions

  1. Start by preheating the oven to 375* and line two baking sheets with parchment or aluminum foil

  2. Slice the delicata and acorn squash, discarding the seeds is optional here.

  3. Place the squash on the baking sheets and drizzle the avocado oil and maple syrup.

  4. Sprinkle the cinnamon and fresh herbs. Bake for 35 minutes.

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