Roasted delicata squash with fresh cranberries is an easy, tasty, and colorful Thanksgiving side dish. This is a delicious recipe that’s naturally gluten free and vegan.
Even though we are barely into November, I’m ready to share Thanksgiving recipes galore!
It’s no secret that I love delicata squash…it’s my very favorite. It’s easy to prepare, and I love the flavor – it’s sweet, mild, and not too “squashy” tasting.
Although I usually slice it in half and stuff it, I decided to make a roasted version that’s just right for a Thanksgiving side dish. This roasted delicata squash with fresh cranberries is the perfect addition to your holiday meal.
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Ingredient Notes
- Delicata Squash – This variety of squash is available from late summer to early winter. The flesh is sweet and buttery tasting, and doesn’t have an overpowering flavor. Learn more about this variety here.The skin on delicata squash is very thin, and becomes tender after you cook it, so it does not need to be peeled.
- Cranberries – Fresh cranberries add a burst of sweet tart flavor to this side dish. If you can’t find fresh cranberries, dried cranberries would also work well.
- Maple Syrup – Maple syrup adds a bit more sweetness to this recipe. You could use honey if you prefer.
Step by Step Instructions
- Slice the squash in half. Remove the seeds from the squash, and cut it into thin slices.
- Place the squash and cranberries on a baking sheet and drizzle the maple syrup mixture on top and pop it in the oven.
- Bake at 400 degrees F for about 40 minutes, until the squash is tender and a little bit golden brown.
Storage
Store leftover roasted squash in the refrigerator for up to 4 days.
Serving Suggestions
Serve this side dish with any of these other dishes for a holiday meal or Sunday dinner:
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Recipe
Roasted Delicata Squash with Fresh Cranberries.
Ingredients
- 2 delicata squash make it about a ½ inch thick, seeded and sliced
- 1 red onion sliced
- ¾ cup fresh cranberries
- â…“ cup olive oil
- â…“ cup maple syrup or honey if you prefer
- â…› teaspoon nutmeg
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk together the olive oil, maple syrup, and nutmeg.
- Place the sliced squash, sliced red onion, and cranberries on two rimmed baking sheets.
- Drizzle the maple syrup mixture on top. Season with salt and pepper. Bake at 400 degrees F for 30-40 minutes or until squash is tender.
- Season more salt and pepper if desired.
Darryl
Best squash recipe!
Heather D.
I love your blog!! I am doing a recipe round up starting now and ending tomorrow night (Thursday) . I would love it if you would share some recipes with us! http://allergy-friendlytastebuds.blogspot.com/2015/11/thursday-recipe-round-up-starts-now-and.html
cookituppaleo
So pretty! I love squash, and pairing it with cranberries sounds divine!
whiskandshout
This looks awesome!
Marjie Welsh
I’m just getting into winter squashes. I’ve never heard of delicata. I see it’s not peeled. Could it be peeled before cooking?
Kelly
You can peel it if you want to! But the peel is edible.
Julia
I haven’t had nearly enough delicata in my life! I love the idea of cooking the squash with onions and cranberries – so much flavor, so many health benefits…I’s eat that whole baking sheet!
Kelly
You’d love it I think! It’s my favorite squash.
Kristine | Kristine's Kitchen
I love this, Kelly! It’s so pretty, too! I can always use more easy side dish recipes. :)
Kelly
Thanks, Kristine!
Lauren Gaskill | Making Life Sweet
Thanks for reminding me what a total squash slacker I’ve been this fall! I’ve only been working with butternut, but I think it’s time I finally ate some acorn and delicata! :D
athleticavocado
I love how simple this is! This looks delicious! Pinned :)
Gayle @ Pumpkin 'N Spice
Mmm roasted squash and cranberries sounds perfect together! Love this, Kelly!