This is a simple yet elegant side dish for Thanksgiving, highlighting delicata squash just as it arrives at the market. With a touch of maple syrup for sweetness and fragrant rosemary for balance—it’s the kind of side that slips into any Thanksgiving spread with grace.
Baked Delicata Squash with Onions and Rosemary
This is a simple yet elegant side dish for Thanksgiving, highlighting delicata squash just as it arrives at the market. With a touch of maple syrup for sweetness and fragrant rosemary for balance—it’s the kind of side that slips into any Thanksgiving spread with grace.
Ingredients
1 Onion or Onion, sliced
2 Tbsp Olive Oil (Extra-Virgin Olive Oil) (plus more for oiling pan)
2 tsp Maple Syrup (optional, for a touch of sweetness)
Sea Salt, to taste
2 tsp Rosemary, stemmed & minced
Instructions
Preheat oven to 350 °F.
Lightly oil a 9x13-inch glass baking dish or line a half sheet pan with parchment paper.
Slice off the ends of each squash. Then cut each squash in half, then stand each piece upright (so it lays flat on the cutting board) and cut in half lengthwise. Remove seeds with a spoon, making sure to scrape out all of the pulp.
Place each piece flat-side down on the cutting board and slice into 1/2” half moons.
Chef Tip: Delicata’s thin skin is edible — so no peeling is needed. If subbing another squash like butternut, you’ll peel it first and then cut into similarly sized slices or chunks so all the pieces cook evenly.
CHEF TIP: Delicata’s thin skin is edible — so no peeling is needed. If subbing another squash like butternut, you’ll peel it first and then cut into similarly sized slices or chunks so all the pieces cook evenly.
Combine squash and onions in a large bowl.
Drizzle with olive oil and toss to coat.
Add maple syrup, salt, and rosemary; toss again.
Spread evenly into your prepared baking dish.
Cover with foil and roast until the squash is fork-tender and the onions are golden at the edges, about 35 minutes for a sheet pan, or 40 minutes for a glass baking dish.
Be careful when removing foil not to burn yourself with the steam escaping from the dish.
Serving & Keeping
Serve: Warm, Room Temp
Keeps: Refrigerate in a covered glass container for up to 3 days.
Leftover Ideas: Give any leftovers new life by tossing into salads, grain bowls, or breakfast hashes.
Serve with: Pairs beautifully with roast chicken or turkey, wild rice pilaf, or anything buttery and green.
Serving & Keeping
Serve: Warm, Room Temp
Keeps: Refrigerate in a covered glass container for up to 3 days.
Leftover Ideas: Give any leftovers new life by tossing into salads, grain bowls, or breakfast hashes.
Serve with: Pairs beautifully with roast chicken or turkey, wild rice pilaf, or anything buttery and green.
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