Maple-Roasted Delicata Squash with Bacon

updated Oct 2, 2019
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Maple-Roasted Delicata Squash with Bacon

An easy side dish recipe for roasted delicata squash sweetened with maple syrup and tossed with crispy bacon.

Serves4

Prep10 minutes

Cook25 minutes

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Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Pearl Jones/Kitchn

While I typically don’t like picking favorites, I’m a sucker for any vegetable that requires minimal prep work. I’ll take Broccolini over broccoli, baby spinach over the more mature bunches, and delicata squash over just about every other winter squash. Delicata squash is totally fuss-free: It doesn’t need to be peeled and, better yet, it’s super easy to slice, thanks to its soft skin. It’s the lazy squash I have on repeat all fall and winter long. And when it’s tossed with maple syrup and crispy bits of bacon, I never tire of it.

A Simple Side Dish for Sweater Weather

Roasting slices of delicata squash with just olive oil, salt, and pepper is all well and good, but I’ll never turn down an opportunity to lean into seasonal flavors. Here, a drizzle of maple coats the vegetables in a sweet glaze, and crispy bacon lends a smoky, rich contrast. It pairs perfectly with fall favorites like roast chicken and pork, although I’ve also been know to eat it straight off the baking sheet.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Pearl Jones/Kitchn

Maple-Roasted Delicata Squash with Bacon

An easy side dish recipe for roasted delicata squash sweetened with maple syrup and tossed with crispy bacon.

Prep time 10 minutes

Cook time 25 minutes

Serves 4

Nutritional Info

Ingredients

  • 2

    medium delicata squash

  • 2 slices

    thick-cut bacon

  • 1

    tablespoon olive oil

  • 1 tablespoon

    pure maple syrup

  • Kosher salt

  • Freshly ground black pepper

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Trim 2 medium delicata squash: Cut each in half lengthwise and scrape out the seeds and pulp. Slice into 1/4-inch-thick half moons and place on a rimmed baking sheet. Cut 2 slices thick-cut bacon into 1/2-inch pieces and add to the baking sheet.

  3. Drizzle the squash and bacon with 1 tablespoon olive oil and 1 tablespoon maple syrup. Season with salt and pepper and toss to combine. Spread in an even layer.

  4. Roast, flipping halfway through, until the squash is tender and caramelized and the bacon is crisp, about 25 minutes total. Garnish with chopped fresh parsley leaves, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.