This Roasted Delicata Squash with Srirachi Maple Glaze recipe was made possible by Frieda’s Specialty Produce. I received product to sample from Frieda’s with no obligation to post. The thoughts and opinions expressed are soley my own.
Grumpy and I have found a new squash to add to our favorites! This was so good that between the two of us we ate almost every bite. I hoarded a little to pack for lunch today and that’s exactly what I will do if Grumpy didn’t sneak in the fridge after I was sleeping to finish it off!
This squash is very reminicent of butternut squash however, you don’t have to peel it to eat it so its much easier to make! Its creamy and buttery and sweet. I decided to make a srirachi maple glaze to help caramelize and give it a little bit of a heat punch and amplify the sweetness of the squash. I will definitely not pass over this squash in the store again!
Have you ever tried Delicata Squash before? How do you cook yours? Inquiring minds want to know!
Roasted Delicata Squash with Srirachi Maple Glaze
Author: Grumpy’s Honeybunch
Serves: 4-6 servings
2 Delicata Squash, washed, cut in half, and seeds scooped out
3 tablespoons unsalted butter
1 tablespoon Sriracha
3 tablespoons Maple Syrup
salt & pepper to taste
Preheat oven to 400 degrees.
Slice squash into slices and lay on a metal cookie sheet lined with non-stick foil.
Brush with Sriracha Maple Sauce on top side and bake for 15 minutes.
Flip squash onto opposite side and re-glaze with sauce. The bottoms of your first side should be caramel brown.
Bake another 10-15 minutes or until squash is tender (or toothsome!).
If there is any glaze left over, feel free to brush the baked squash with glaze prior to serving.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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