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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.
Course Side Dish
Cuisine American
Keyword delicata squash recipes, how to cook delicata squash, roasted delicata squash, roasted squash
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 200kcal
Author Lauren

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