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.
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees.
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In a small bowl, whisk together the olive oil, maple syrup, and nutmeg.
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Place the sliced squash, sliced red onion, and cranberries on two rimmed baking sheets.
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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.
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Season more salt and pepper if desired.
What’s your favorite easy Thanksgiving side dish?
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Kelly Roenicke
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Mmm roasted squash and cranberries sounds perfect together! Love this, Kelly!
I love how simple this is! This looks delicious! Pinned :)
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
I love this, Kelly! It’s so pretty, too! I can always use more easy side dish recipes. :)
Thanks, Kristine!
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!
You’d love it I think! It’s my favorite squash.
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?
You can peel it if you want to! But the peel is edible.
This looks awesome!
So pretty! I love squash, and pairing it with cranberries sounds divine!
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