Roasted Maple Chili Delicata Squash – An Easy and Delicious Thanksgiving Side Dish

This works for any occasion really. Delicata Squash is my favorite winter squash because it’s low maintenance. You don’t have to struggle to peel it like like other hard winter squashes. It’s delicious (this coming from someone who doesn’t love squash in general…summer or winter), and this particular recipe will have you wowing with a great Thanksgiving side but with very little effort. Because who needs even more work on Thanksgiving Day?

What makes this Thanksgiving side so easy?

1- You don’t have to peel the squash. I hate peeling butternut and pumpkin. This one, you just slice down the middle so you can scoop out the seeds.

2- You just toss in the seasonings and roast. It’s so low maintenance and it’s a one pan dish.

3- It has just a few ingredients and they’re all things that I usually have on hand.

In fact, it’s so low maintenance, that’s all I have to say about. Easy, fast, delicious. Let’s get on with the recipe!

Looking for more Thanksgiving recipes? You might be interested in these:

5 Easy Thanksgiving Appetizers

A free Thanksgiving planner

Spiked Cider Punch

My Thanksgiving playlist on YouTube

Print Recipe

Roasted Maple Chili Delicata Squash - An Easy and Delicious Thanksgiving Side Dish

This simple, one pan dish can fancy up any meal but is delicious enough to be a Thanksgiving side dish. Under 30 minutes, paleo, gluten free.

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Cuisine

America

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 whole delicata squash
• 2 Tablespoons maple syrup
• 2 Tablespoons melted butter
• 1 Tablespoon chili powder
• 1 teaspoons salt
• 1 whole shallot optional
• 2-3 Tablespoons balsamic vinegar or balsamic glaze (optional) a thick, good vinegar or a glaze work best

Cuisine America Prep Time 5 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 whole delicata squash 2 Tablespoons maple syrup 2 Tablespoons melted butter 1 Tablespoon chili powder 1 teaspoons salt 1 whole shallot optional 2-3 Tablespoons balsamic vinegar or balsamic glaze (optional) a thick, good vinegar or a glaze work best

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Instructions

1. Preheat the oven to 425°. Prep the squash by trimming off the end bits, then slicing in half longways. Scoop out seeds. Slice the halves across into 1/2" thick half moon shapes. If your squash is larger you can cut these in half as well to make them more bite sized
2. Peel the outer layer of the shallot (if using) and cut it into 1/2" pieces.
3. Put the squash and shallot on a rimmed baking sheet along with the other ingredients except for the balsamic vinegar. Toss and rub in so each part of the squash is coated.
4. Place in a flat layer on the baking sheet and roast for 20 minutes, flipping the squash pieces over half way through. Serve warm.

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