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    Home » Hunger

    20 Minute Maple Soy Roasted Squash

    By Lauren on November 6, 2018, Updated April 27, 2021 15 Comments

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    overhead view of maple soy roasted squash

    Fresh maple syrup and soy sauce come together in perfect sweet and savory balance with a burst of fresh citrus for a super simple, fresh side dish. Maple soy roasted squash is a combination of sweet and savory ingredients in a blissfully simple recipe.

    overhead view of maple soy roasted squash

    Are you ready? It's almost here. Can you hear the Jaws music playing in the background?

    Thanksgiving is literally around the corner just waiting to attack us. But we're not going to need a bigger boat since we prepared in advance. Just look at our Pinterest Boards filled with delicious ideas.

    roasted side squash with maple, soy, and pomegranate seeds

    Oh...what's that? You didn't prepare. Save your sweat for your post-holiday workouts because Maple Soy Roasted Squash literally takes 20 minutes.

    Twenty minutes. Do you know what that means? When that beautifully brined turkey comes out of the oven to rest, raise the heat to 425°F and throw in the squash. Your bird will be ready for slicing and your squash will be ready for eating.

    Close up of maple soy roasted squash with pomegranate

    Bam. Done. Looks like you just got a new title....Master of Thanksgiving. Feels good to win doesn't it?

    Simple, roasted squash

    Seriously simple, seriously flavorful. Good things can be easy.

    raw delicata squash about to be roasted with maple soy

    Maple Soy Roasted Squash on a sheet pan

    Speaking of easy...let me introduce my good friend parchment paper. As a baking lover, it has many uses. When it comes to Maple Soy Roasted Squash it is a baking sheet saver.

    The sweetness of the maple syrup with the soy sauce is going to reduce into a thick sauce under the high heat of the oven. Sugar + heat is going to get sticky. Around the edges it's going to bubble and get real sticky.

    But you've got parchment paper, so you're good to go. Squash done, baking sheet clean. It's a holiday miracle.

    overhead view of maple soy roasted squash

    overhead view of maple soy roasted squash

    20 Minute Maple Soy Roasted Squash

    Simple sweet and savory roasted delicata squash with a burst of fresh, tangy pomegranate cooked under high heat and under 20 minutes.
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    Course: Side Dish
    Cuisine: American
    Keyword: delicata squash recipes, how to cook delicata squash, roasted delicata squash, roasted squash
    Prep Time: 5 mins
    Cook Time: 15 mins
    Total Time: 20 mins
    Servings: 4 servings
    Calories: 200kcal
    Author: Lauren
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    Ingredients

    • 2 delicata squash (cut in half-moon slices)
    • 3 tablespoons soy sauce
    • ½ cup real maple syrup
    • 2 tablespoons pomegranate seeds

    Instructions

    • Preheat the oven to 425°F.  Cut the ends off each squash and cut in half lengthwise.  Remove the seeds and slice in ½" half-moon slices.
    • In a large bowl, whisk together maple syrup and soy sauce.  Add the delicata squash to the bowl and toss with the maple soy.
    • Spread the squash into a single layer and any extra sauce onto a large baking sheet lined with parchment paper.  Bake for 10 minutes, stir and bake for a remaining 5 - 8 minutes.  The sauce should be bubbling and will thicken as it cools.
    • Transfer the squash onto your serving dish and sprinkle with fresh pomegranate.

    Notes

    • Parchment paper is highly recommended!  The maple syrup boils down, gets very sticky and may burn slightly around the edges.
    • This recipe uses real maple syrup which is thinner than the pancake style syrup.  If substituting, check every 5 minutes to ensure it doesn't burn.

    Nutrition

    Calories: 200kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 767mg | Potassium: 930mg | Fiber: 4g | Sugar: 30g | Vitamin A: 3096IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 2mg
    « Apple Cider Cake with Salted Caramel Buttercream
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    Comments

    1. Jagruti Dhanecha says

      November 12, 2018 at 3:48 am

      I have fallen in love with this recipe of yours. What a comforting and delicious looking squash. Bookmarking it.

      Reply
    2. Amanda Mason says

      November 12, 2018 at 12:15 am

      Only 4 ingredients? WOW! Loving this dish - looks and sounds amazing and perfect for Thanksgiving!

      Reply
      • Lauren says

        November 21, 2018 at 8:12 pm

        Thanks Amanda!

        Reply
    3. Carrie Ditton says

      November 11, 2018 at 10:38 pm

      What a wonderful side dish! Sweet and salty to please all of your senses!

      Reply
    4. Sri Mallya says

      November 11, 2018 at 7:35 pm

      Simple yet so delicious. Looks beautiful too. Can't wait to try this out!

      Reply
    5. Jyothi (Jo) says

      November 11, 2018 at 8:14 am

      Everything about this platter is warm and comforting. Looks great and I would be able to wipe clean the plate. Absolutely delicious!

      Reply
    6. Marisa Franca says

      November 10, 2018 at 4:24 pm

      The delicata squash is amazing. It tastes so good and it soaks up whatever yummy flavors you want to add. Your salty soy with the sweet maple is perfect. And the seeds add the finishing touch. A lovely holiday side.

      Reply
    7. Anna says

      November 10, 2018 at 2:47 pm

      so simple, yet such a great recipe!!! roasted squash is delicious and you've styled it so nicely with the pomegranate! and your photos are absolutely gorgeous!

      Reply
      • Lauren says

        November 12, 2018 at 9:20 pm

        Thank you do much Anna!

        Reply
    8. Michelle says

      November 10, 2018 at 10:27 am

      This is such a tasty side dish, I love the contrast between the sweet and the salty! I think I could just eat this for dinner in fact!

      Reply
    9. Allison says

      November 09, 2018 at 11:22 am

      I love sweet and salty together! This sounds absolutely perfect!

      Reply
    10. Analida Braeger says

      November 07, 2018 at 10:35 am

      This dish is almost too pretty to eat. My daughter loves squash. This is a great one to add to my collection, change up and have variety. Thank you for sharing

      Reply
    11. Kelly Anthony says

      November 07, 2018 at 6:54 am

      What a GORGEOUS side dish! And I love the combo of maple and soy! Thank you for this beautiful recipe!

      Reply
    12. Amy says

      November 06, 2018 at 2:39 pm

      Wow, this recipe looks amazing! Acorn squash is so versatile and I love finding new recipes!

      Reply
      • Lauren says

        November 06, 2018 at 8:17 pm

        Thanks Amy! Its so simple and can be used on so many different types of squash!

        Reply

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    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my husband, two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!

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