Roasted Delicata Squash with Maple Chipotle Glaze and Pecan Crumble

This roasted delicata squash with maple chipotle glaze and pecan crumble is a must-try recipe for the colder months. It’s simple to make, packed with flavor, and sure to become a staple on your dinner table.
Recipe
A white rectangular plate showcases roasted delicata squash with a savory pecan crumble, all highlighted by a maple chipotle glaze. The dish rests on a wooden and marble board. Beside it, a green cloth napkin and gold utensils with wooden handles sit elegantly on the white countertop.

About this recipe

Delicata squash is the unsung hero of fall and winter recipes. Its naturally sweet flavor and creamy texture make it perfect for roasting and doesn’t require peeling—a win for busy times during Thanksgiving or Christmas menu.

This roasted delicata squash recipe takes things to the next level with a maple chipotle glaze and a crunchy pecan crumble that will wow everyone who tastes it. Whether you’re looking for a show-stopping side dish or a unique addition to your holiday table, this recipe is easy, flavorful, and guaranteed to impress.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes.
  • No Waste: Delicata squash skin is edible, so no peeling is required.
  • Balanced Flavors: The sweet maple syrup pairs beautifully with the smoky heat of chipotle and the nuttiness of pecans.
  • Perfect for Any Occasion: Great for weeknight dinners or holiday celebrations.
Hands slicing a delicata squash on a wooden cutting board, perhaps in preparation for a savory pecan crumble. The person holds the squash steady with one hand while thinly slicing crescent-shaped pieces with a knife. Its pale yellow color with green stripes adds to the kitchen's autumnal warmth.

ingredients

  • 1 delicata squash
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp chipotle powder (or 1 tbsp chipotle in adobo sauce for extra heat)
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • 2 tbsp pecans, crushed
  • 3 tbsp coarse bread crumbs
  • 5-10 fresh thyme sprigs

Tips for the Best Roasted Delicata Squash

  • Choose Fresh Squash: Look for delicata squash with smooth, firm skin and no soft spots.
  • Spice Level: Adjust the amount of chipotle powder or chipotle in adobo sauce to suit your heat preference.
  • Make Ahead: Roast the squash, prepare the crumble separately, and assemble just before serving.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven.

How to cut delicata squash step-by-step

  • Wash the Squash: Rinse the delicata squash under cold water to remove any dirt. Pat it dry with a clean towel.
  • Trim the Ends: Place the squash on a sturdy cutting board. Using a sharp knife, slice off both ends to create flat surfaces.
  • Halve the Squash: Stand the squash upright on one of the flat ends for stability. Carefully slice it in half lengthwise from top to bottom.
  • Scoop Out the Seeds: Use a spoon to scoop out the seeds and any stringy pulp from the hollow center of each half. You can save the seeds for roasting or discard them.
  • Lay the Halves Flat: Place the squash halves cut-side down on the cutting board for stability while slicing.
  • Slice Into Half-Moons: Using a sharp knife cut the squash crosswise into thin half-moon slices, about ¼-inch thick.
Roasted delicata squash slices, seasoned with a hint of maple chipotle, are arranged on a baking sheet. The golden brown pieces have a crispy texture, while the background reveals caramelized drippings on the metal tray.
A baking tray lined with parchment paper holds a mix of roasted pecans drizzled with a maple chipotle glaze. The nuts are irregularly spread across the surface, appearing toasted and slightly caramelized. Small herb sprigs add a touch of green to the pecans as the tray rests on a white surface.

how to remove thyme leaves from the sprig

  • Hold the Sprig: Hold the top of the thyme sprig with one hand to keep it steady.
  • Strip the Leaves: Using your other hand, pinch the stem just below the top and run your fingers downward along the stem. This motion pulls the leaves off while leaving the woody stem intact.
  • Check for Remaining Leaves: For stubborn leaves near the top of the sprig, gently pinch them off individually or use a small knife.
  • Discard the Stem: Once the leaves are removed, discard the stem or use it to flavor broths or stews (it’s great for infusing flavor).

Frequently Asked Questions

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A white rectangular plate showcases roasted delicata squash with a savory pecan crumble, all highlighted by a maple chipotle glaze. The dish rests on a wooden and marble board. Beside it, a green cloth napkin and gold utensils with wooden handles sit elegantly on the white countertop.

Roasted Delicata Squash with Maple Chipotle Glaze and Pecan Crumble

Alejandra Graf
This roasted delicata squash with maple chipotle glaze and pecan crumble is a must-try recipe for the colder months. It’s simple to make, packed with flavor, and sure to become a staple on your dinner table.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 195 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into thin half-moon slices.
    In a large mixing bowl, whisk together olive oil, maple syrup, chipotle powder (or chipotle in adobo sauce), garlic powder, salt, and pepper.
  • Add the squash slices to the bowl and toss until well-coated with the glaze. Arrange the slices in a single layer on the prepared baking sheet.
  • Roast the squash for 15-20 minutes, flipping halfway through, until tender and caramelized.
  • Add the crushed pecans and breadcrumbs to the leftover glaze in the bowl and mix well. Spread this mixture onto a separate baking sheet lined with parchment paper. Bake for 1-2 minutes, until golden brown and crisp. Keep an eye on it to prevent burning.
  • Once the squash is roasted, transfer it to a serving platter. Sprinkle the pecan crumble over the top and garnish with fresh thyme.
  • Serve warm as a side dish or a light main course. Pair it with a crisp green salad or roasted protein for a complete meal.

Notes

How to remove the thyme leaves from the sprig?
  • Hold the Sprig: Hold the top of the thyme sprig with one hand to keep it steady.
  • Strip the Leaves: Using your other hand, pinch the stem just below the top and run your fingers downward along the stem. This motion pulls the leaves off while leaving the woody stem intact.
  • Check for Remaining Leaves: For stubborn leaves near the top of the sprig, gently pinch them off individually or use a small knife.
  • Discard the Stem: Once the leaves are removed, discard the stem or use it to flavor broths or stews (it’s great for infusing flavor).

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 69mgPotassium: 476mgFiber: 3gSugar: 9gVitamin A: 1759IUVitamin C: 16mgCalcium: 67mgIron: 2mg
Keyword delicata squash

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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