I love that everything about this dish screams of words like “fall harvest” and “abundance.”  Don’t get me wrong, I love a good summer dish as much as the next southern-bred gal but there is something about foods that nourish in such an incredible way while bringing warmth and comfort to the table.  I love it’s mild sweetness paired with the creaminess of the squash and mild bite of the onion.

This one only takes about 10 minutes hands-on and 30-minutes in the oven to give you a gorgeous and delectable, top-notch dish to round out your fall or winter table.

We paired this with sides of barley and gently cooked, garlicky chard finished with fresh squeezed lemon juice.

Maple-Roasted Delicata Squash with Red Onion

Print Recipe
Course Main Course, Side Dish
Cuisine American
Keyword Fall Food, Healthy, Vegan-Friendly, Vegetarian


  • 3 Medium Delicata Squash about 3 pounds, halved lengthwise, seeded, and cut into 1/3-1/2-inch thick slices
  • 2 Medium Red Onions halved lengthwise and sliced lengthwise into thin wedges
  • 5 Garlic Cloves peeled and minced
  • 4-5 Fresh Thyme Sprigs or about a teaspoon dried
  • ¼- ½ teaspoon Red-Pepper Flakes or to desired heat
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2-3 tablespoons Maple Syrup
  • Sea Salt & Freshly Cracked Black Pepper


  • Preheat the oven to 425°F degrees
  • Note: You will need an "over-sized"/extra large cookie sheet for this or two standard size sheets. This makes a large amount.
  • Place the squash, red onion, garlic, thyme, and red pepper flakes in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper; toss to coat.
  • Spread vegetables evenly on baking sheet(s). Bake the squash, turning half way through cooking, until tender and browned, 25 to 30 minutes.
  • Taste and season again with more salt and pepper, if desired.

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