Roasted delicata squash with fresh cranberries is an easy, tasty, colorful Thanksgiving side dish!
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, and 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 perfect for a Thanksgiving side dish. This roasted delicata squash with cranberries is the perfect addition to your holiday meal.
This is one of those side dish recipes that’s very easy, but has a lot of flavor. (That’s what I need for Thanksgiving – I can’t deal with too many complicated things!) The hardest part is slicing the squash, and even that isn’t very hard, because delicata squash has a thin skin. The skin is actually very tender after cooking, and you can actually eat it!
Then you just throw everything on a baking sheet and drizzle the maple syrup mixture on top and pop it in the oven. That’s it! Your guests will love this roasted delicata squash – it’s full of flavor and is the perfect accompaniament to your Thanksgiving dinner.
Roasted Delicata Squash with Fresh Cranberries.
- 2 delicata squash make it about a 1/2 inch thick, seeded and sliced
- 1 red onion sliced
- 3/4 cup fresh cranberries
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1/8 teaspoon nutmeg
- salt and pepper
Preheat the oven to 400 degrees.
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 for 30-40 minutes or until squash is tender.
Season more salt and pepper if desired.
What’s your favorite easy Thanksgiving side dish?
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