Print

Perfect Roasted Delicata Squash with Easy Maple Tahini Drizzle

perfect roasted delicata squash with maple tahini drizzle - featured image
Print Recipe

This easy roasted delicata squash recipe features caramelized edges and a creamy maple tahini drizzle. It’s a stunning, no-peel side dish that’s naturally vegan and gluten-free, perfect for weeknights or holiday feasts.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt)
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons tahini (smooth and pourable, like Soom or Seed + Mill)
  • 2 tablespoons pure maple syrup (Grade A dark amber or Grade B)
  • 1 tablespoon fresh lemon juice (from about half a lemon)
  • 2–3 tablespoons water (to thin the drizzle)
  • 1 small garlic clove, finely grated
  • ¼ cup pomegranate seeds (optional)
  • 2 tablespoons toasted pepitas (optional)
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Wash the delicata squash thoroughly, pat dry, and trim off both ends. Cut each squash in half lengthwise and scoop out the seeds and stringy pulp. Place each halved squash cut-side down and slice into half-moons about ½ inch thick.
  3. Place the squash slices on the prepared baking sheet. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss to coat evenly. Spread in a single layer without overlapping.
  4. Roast for 15 minutes, then flip each piece with tongs or a spatula. Return to the oven and roast for another 10-15 minutes, until the edges are deeply golden and caramelized and a fork slides easily into the thickest part.
  5. While the squash roasts, make the drizzle: In a small bowl, combine tahini, maple syrup, lemon juice, and grated garlic. Whisk until smooth. Add water one tablespoon at a time, whisking after each addition, until the drizzle is smooth and pourable (consistency of heavy cream). Taste and adjust seasoning if needed.
  6. Transfer the roasted squash to a serving platter. Drizzle generously with the maple tahini sauce. Sprinkle with pomegranate seeds, toasted pepitas, and flaky sea salt if using. Serve warm or at room temperature.

Notes

Double the tahini drizzle and keep extra in the fridge for up to a week—it’s great on roasted broccoli, salmon, or grain bowls. For a spicy version, add ¼ teaspoon cayenne pepper to the drizzle. If you can’t find delicata squash, substitute peeled butternut or acorn squash (cooking time may vary).

Nutrition

Keywords: roasted delicata squash, maple tahini, vegan side dish, gluten-free, fall recipe, no peel squash

Find it online: https://fizzlefork.com/perfect-roasted-delicata-squash-with-easy-maple-tahini-drizzle/