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overhead view of maple soy roasted squash

20 Minute Maple Soy Roasted Squash

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Simple sweet and savory roasted delicata squash with a burst of fresh, tangy pomegranate cooked under high heat and under 20 minutes.


  • 2 delicata squash, cut in half-moon slices
  • 3 tablespoons soy sauce
  • 1/2 cup real maple syrup
  • 2 tablespoons pomegranate seeds


  1. Preheat the oven to 425°F.  Cut the ends off each squash and cut in half lengthwise.  Remove the seeds and slice in 1/2″ half-moon slices.
  2. In a large bowl, whisk together maple syrup and soy sauce.  Add the delicata squash to the bowl and toss with the maple soy.
  3. 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.
  4. Transfer the squash onto your serving dish and sprinkle with fresh pomegranate.


  • 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.
  • Category: side dish
  • Method: bake
  • Cuisine: american

Keywords: roasted squash, roasted delicata squash, delicata squash recipes, how to cook delicata squash,

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