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.
4 people
Calories: 195kcal
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
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: 1serving | Calories: 195kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 69mg | Potassium: 476mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1759IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 2mg