Roasted Delicata Squash with Maple & Bacon deserves a spot on your fall table. In fact, I’m planning to make this one for Thanksgiving since delicata squash is in season and this dish is so pretty.
What Does Delicata Squash Taste Like?
If you’ve never had delicata squash, well, you’re in for a treat. This mild squash has a medium-firm texture and isn’t as watery as a squash like acorn. The flesh is thinner than some bigger squash like kabocha, and the flavor is quite mild and sweet. Based on that, if you didn’t want to use the added maple syrup in this recipe, it’ll still come out great. Up to you!
Plus, roasted delicata squash takes on a tasty, almost nutty flavor. Some people say it tastes similar to sweet potato.
The Temperature to Use for Roasted Delicata Squash
When making roasted delicata squash, use a moderately high temperature like 400F to 425F. It helps the squash to caramelize around the edges.
Do You Have to Peel Delicata Squash?
Okay, this is my favorite hack when it comes to winter squash. You don’t have to peel delicata squash. In fact, you can eat the skin of most hard squash. See? Just saved you so much time and aggravation with that tip. Plus, the skin adds extra fiber and gets quite soft when you make roasted delicata squash.
Is Delicata Squash Healthy?
Absolutely! Delicata squash, like other hard / winter squash, is a great source of starchy carbs. Plus, it’s packed with fiber to help keep you feeling full. Roasted delicata squash is also a good source of Vitamins A and C plus minerals like potassium and manganese.
And, it’s a great way to bump up the carb count of your meals if you can’t tolerate rice or other grains. No need to fear carbs like these!
What’s Special About This Recipe
To make this roasted delicata squash, I started by baking some strips of pastured bacon to get the bacon fat. If you have bacon fat on hand already, feel free to skip this step and omit the bacon. It’s up to you. Or if you’d rather not use bacon at all, this recipe tastes great with melted ghee, coconut oil, or avocado oil. (Click here to see where I get the best deals on pantry staples like healthy fats.)
Before roasting, I tossed the squash semicircles in the melted fat and maple syrup. I quite like the sweet-salty combination, but if you want to omit the maple syrup, feel free.
After it came out of the oven, I topped the squash with some fresh pomegranate seeds, also called arils. They add a beautiful pop of color and tangy flavor that compliments the squash and bacon perfectly.
Roasted Delicata Squash with Maple & Bacon
Roasted Delicata Squash with Maple & Bacon is gonna make your taste buds so happy. This tasty squash is roasted with maple syrup, bacon, and chili powder for a perfect sweet and salty balance.
- 4 slices bacon
- 2 delicata squash
- 1 tbsp bacon fat melted
- 1 tbsp maple syrup
- 1/2 tsp chili powder
- 1/2 tsp pink Himalayan salt
- Ground black pepper to taste
- 2 tbsp pomegranate arils garnish, optional
Bake the bacon.
Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Add the bacon to the sheet and bake for 12 to 15 minutes or until the bacon is crisp. Remove from the oven and set the bacon aside of a cutting board. Increase the temperature of the oven to 400F.
Pour the bacon fat into a small glass jar and reserve. Once the bacon is cool, chop it into pieces.
Roast the squash.
Cut the ends off the squash then cut them in half lengthwise and scoop out the seeds. Slice the squash into semicircles about 1/4" wide.
Place the squash semicircles onto the same tray you cooked the bacon on. Add a tablespoon of bacon fat, the maple syrup, chili powder, and salt. Toss everything well with your hands until it's completely coated and spread the squash into a single layer.
Roast the squash for 25-30 minutes until it's tender inside and golden brown on the edges. Remove from the oven, sprinkle with chopped bacon and the optional pomegranate arils and serve.
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