If you’re looking for a dish that feels like a warm hug on a plate, then the Roasted Delicata Squash with Maple Sage Vinaigrette Recipe is an absolute must-try. This recipe captures the delicate sweetness of delicata squash perfectly roasted to tender, caramelized perfection, then elevated with a luscious maple sage vinaigrette that adds depth and a beautiful herbal nuance. The crunchy pistachios and juicy pomegranate arils sprinkled on top provide a delightful texture and bursts of flavor that make this dish sing. It’s wholesome, vibrant, and just packed with cozy fall vibes all year round.
Ingredients You’ll Need
The magic behind this Roasted Delicata Squash with Maple Sage Vinaigrette Recipe lies in its simplicity. Each ingredient plays an essential role, balancing flavors and textures that make this dish truly shine. From the sweet, nutty squash to the fragrant sage and tart pomegranate, these components come together effortlessly.
- Delicata squash: About 3 pounds total, this squash roasts beautifully with edible skin and a sweet, creamy flesh.
- Extra-virgin olive oil: A drizzle to coat the squash, enhancing flavor and helping it roast to golden perfection.
- Kosher salt: Divided use to season the squash and vinaigrette for balanced seasoning.
- Ground coriander: Adds a subtle, warm spice note that complements the squash’s natural sweetness.
- Smoked paprika: Gives a hint of smokiness without overpowering the delicate squash.
- Unsalted butter: Used to make the vinaigrette, providing richness and body.
- Fresh sage: Finely chopped, it infuses the vinaigrette with an earthy, aromatic quality.
- Pure maple syrup: Adds natural sweetness and depth to the dressing.
- Apple cider vinegar: Brings brightness and a subtle tang to balance the flavors.
- Pistachios: Coarsely chopped for crunch, but toasted pumpkin seeds, pecans, or hazelnuts work equally well.
- Pomegranate arils: Provide juicy bursts of tartness and a pop of color that makes the dish pop.
How to Make Roasted Delicata Squash with Maple Sage Vinaigrette Recipe
Step 1: Prep and Roast the Squash
Begin by preheating your oven to 425°F and positioning your rack in the middle. Trim the ends off each delicata squash, then slice them lengthwise to scoop out the seeds easily. Next, cut the squash into half-inch thick rounds. Toss these slices in a bowl with olive oil, kosher salt, coriander, and smoked paprika to evenly coat. Lay them out on a baking sheet lined with parchment paper in a single layer to ensure even roasting.
Step 2: Roast Until Tender and Caramelized
Roast the squash for 12 minutes, then flip each slice carefully to promote uniform browning. Continue roasting for another 12 to 15 minutes, watching closely so they become tender and beautifully caramelized. This method brings out the natural sweetness and tender texture we all crave in roasted squash.
Step 3: Make the Maple Sage Vinaigrette
While the squash roasts, melt unsalted butter over medium-low heat in a pan. Keep an eye on it and stir frequently; the butter will foam then turn a golden brown and release a nutty aroma after about 3 to 5 minutes. Add the finely chopped sage and cook for another minute, letting the sage infuse the butter. Remove from heat immediately and stir in the maple syrup and kosher salt. Let it cool for a minute before whisking in the apple cider vinegar, which will add a bright tang and balance the sweetness beautifully.
Step 4: Assemble and Serve
Once the squash is roasted to perfection, transfer it to a serving platter. Drizzle generously with the maple sage vinaigrette, then scatter with crunchy pistachios and jewel-like pomegranate arils. These final touches lift the dish visually and texturally, transforming it into a plate full of contrasting flavors and colors.
How to Serve Roasted Delicata Squash with Maple Sage Vinaigrette Recipe
Garnishes
To really elevate your Roasted Delicata Squash with Maple Sage Vinaigrette Recipe, fresh garnishes make all the difference. Besides pistachios and pomegranate arils, fresh sage leaves or microgreens add extra herbal freshness and a pop of vibrant green. A sprinkle of flaky sea salt right before serving will add a brilliant finishing touch.
Side Dishes
This dish pairs wonderfully with a variety of sides. Think fluffy quinoa or wild rice to soak up the vinaigrette, or alongside simple roasted chicken or pork for a comforting autumn meal. The balance of sweet and savory elements in the squash complements many proteins and grains nicely, making it truly versatile at the table.
Creative Ways to Present
Want to impress? Try arranging the roasted squash in a circle on a serving board and swirl the maple sage vinaigrette in the center like a dip. Or, layer the squash with burrata or goat cheese, creating a chic composed salad. For a festive twist, serve it inside halved delicata squash shells for a rustic, seasonal look.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Roasted Delicata Squash with Maple Sage Vinaigrette Recipe, store it in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to prevent the squash from becoming soggy, then drizzle before serving again for the freshest taste.
Freezing
While the roasted squash itself freezes well, the vinaigrette does not maintain its texture after freezing. You can freeze the squash pieces in single layers on a baking sheet before transferring to a freezer bag. When ready to use, reheat gently and prepare a fresh maple sage vinaigrette.
Reheating
Reheat leftover squash in a 350°F oven for about 10 minutes until warmed through. This keeps the texture pleasant and avoids sogginess. Then toss or drizzle with freshly made vinaigrette, add the pistachios and pomegranate arils, and you’re good to go!
FAQs
Can I use a different type of squash for this recipe?
You can substitute delicata with acorn or butternut squash, though the skin on these varieties is typically not eaten. The flavor will still be great, but the texture and presentation will vary slightly.
Is the vinaigrette sweet or savory?
The maple sage vinaigrette strikes a wonderful balance between sweet, savory, and tangy thanks to the maple syrup and apple cider vinegar, complemented by the earthiness of sage and browned butter.
Can I make this dish vegan?
Yes! Replace the butter with a good quality olive oil and omit or substitute the maple syrup with agave syrup if preferred. The flavors will still be delicious and satisfying.
What are the best nuts to use if I don’t have pistachios?
Toasted pumpkin seeds, pecans, or hazelnuts are excellent alternatives. They add crunch and their own unique flavor profiles that pair nicely with the squash and vinaigrette.
How do I store the vinaigrette separately?
Simply whisk the vinaigrette ingredients together and keep in a small jar or airtight container in the refrigerator. Shake well before drizzling over the squash when ready to serve.
Final Thoughts
This Roasted Delicata Squash with Maple Sage Vinaigrette Recipe is a total winner for every season. It’s simple to make, bursting with flavor, and looks so inviting on the plate. Whether you’re serving it for a weeknight meal or a special occasion, it will quickly become one of your favorites to share around the table. Give it a try — your taste buds will thank you!
Print
Roasted Delicata Squash with Maple Sage Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Delicata Squash is a flavorful and elegant side dish featuring tender slices of delicata squash roasted to perfection with olive oil and aromatic spices. Finished with a nutty brown butter sage maple vinaigrette and garnished with crunchy pistachios and vibrant pomegranate arils, this dish beautifully balances sweetness, earthiness, and a touch of tanginess for a delicious seasonal treat.
Ingredients
Squash and Seasonings
- 2 delicata squash (about 1 ½ pounds each)
- 1 ½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt (divided)
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
Brown Butter Sage Vinaigrette
- 3 tablespoons unsalted butter
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt (or more to taste)
Garnishes
- ¼ cup pistachios, coarsely chopped (or toasted pumpkin seeds, pecans, or hazelnuts)
- ¼ cup pomegranate arils
Instructions
- Preheat Oven: Preheat the oven to 425°F with the rack set in the middle position to ensure even roasting of the squash slices.
- Prep the Squash: Trim the ends off each squash, then cut in half lengthwise and scoop out the seeds. Slice the squash crosswise into ½ inch-thick rounds. Place the slices in a bowl, drizzle with olive oil and sprinkle with half the kosher salt, ground coriander, and smoked paprika. Gently toss until well coated.
- Arrange and Roast: Line a rimmed baking sheet with parchment paper and spread the seasoned squash in a single layer. Roast the squash for 12 minutes.
- Flip and Continue Roasting: Using a spatula, carefully flip the squash slices and roast for another 12 to 15 minutes. Check for tenderness and caramelization; add a few extra minutes if needed for desired doneness.
- Make Brown Butter Sage Vinaigrette: While the squash roasts, melt the butter in a pan over medium-low heat. Stir frequently and cook for 3–5 minutes until the butter turns golden brown and fragrant, being careful not to burn it.
- Add Sage and Maple: Stir in chopped sage and cook for an additional minute. Immediately remove from heat and stir in the maple syrup and remaining kosher salt; the mixture will bubble. Allow it to cool for about a minute.
- Finish Vinaigrette: Whisk in the apple cider vinegar until fully combined. Adjust seasoning to taste.
- Serve: Transfer the roasted delicata squash to a serving platter. Drizzle evenly with the brown butter sage maple vinaigrette. Sprinkle with chopped pistachios and pomegranate arils for texture and a burst of color. Serve warm and enjoy.
Notes
- Delicata squash is great for roasting because its skin is edible; no need to peel.
- Brown the butter carefully on medium-low heat and stir often to avoid burning.
- You can substitute nuts based on preference, such as pumpkin seeds or pecans.
- For a vegan version, substitute butter with a vegan butter alternative and skip or modify the maple syrup as needed.
- This dish pairs wonderfully with roasted meats or as part of a festive vegetarian spread.
