delicata

This simple recipe for air fryer roasted maple delicata squash uses maple syrup and a dash of cinnamon. In this recipe I tell you how to air fry delcious delicata squash. It's so easy! 

Air Fryer Roasted Maple Delicata Squash

Delicata

Slice the Delicata squash in half. Remove the seeds from the center. Cut the ends off and discard. Slice the squash into 1/4 inch thick half rounds.

Place squash, olive oil, maple syrup, salt, pepper and cinnamon in a large bowl. Stir to coat the squash thoroughly.

Pour the squash mixture into the basket of your air fryer. Drizzle the sauce from the bowl over the squash.

After 12 minutes check the squash. It should be cooked through and starting to brown. If there isn't any browning yet cook at 400 degrees for another 2-5 minutes.

This is a variation of a favorite Tamar Adler recipe. I made a variation of her sweet potato salad last year, which I also love, but I find this one with delicata squash to be so incredibly delicious.

Roasted Delicata Squash with Chilies, Lime &amp; Cilantro

extra-virgin olive oil,

salt

shallot,

jalapeno

lime, halved

cilantro,

Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt — squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 15 minutes. Pick one up to check.  Continue roasting until the undersides of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden—keep an eye on it the entire time. Remove pan from the oven and set aside.

Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.

Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.

Just fantastic! I added some fresh spinach at the end of the roast then added roasted seeds from the squash. My favorite seed to roast. Super easy.

Oh my goodness! We made this for dinner last night and couldn't stop talking about how AMAZING it is. So simple but the flavor profile is out of this world! I roasted at 425 - not 450. Thank you, Alexandra!

Wow! So simple to make, so wonderful to eat! Everyone raved over this dish.

OMG! Delicata delicious! Where has this squash been all my life??? Served over brown rice made for a perfect meatless Wednesday dinner. 

This recipe is dynamite. Perfect! have made for company 3 times and passed the recipe along to everyone present because people went crazy for it!

This recipe is inspired by the chickpea tagine at Tara Kitchen, a Moroccan restaurant in Schenectady, New York.

Ras el hanout, which translates to "head of the shop" or "top of the shop," is a blend of many spices, often including turmeric, paprika, cumin, coriander, cardamom, and cinnamon, to name a few. I purchase mine from Tara Kitchen, but you can find the blend from many sources or you can make your own. 

I prefer cooking chickpeas from scratch, but you can use canned chickpeas here with fine results. You'll need two 15-oz cans, drained and rinsed. If you use from scratch-cooked chickpeas, save the cooking liquid for the tagine.

Chickpea Tagine with "Tomato Jam" and Roasted Delicata Squash

olive oil

onion, thinly sliced to yield about 1 1/2 cups

garlic,

ras el hanout

chickpeas

golden raisins

white balsamic vinegar

Bread

Heat the oil in a large skillet over medium-high heat. When it shimmers add the onion and immediately turn the heat down to medium. Season the onion with salt. Cook until the onion softens, stirring occasionally, and turning the heat down if necessary to ensure the onion isn’t browning, about 10 to 15 minutes. (A little browning is fine.)
2. Add the garlic and cook for one more minute. Add the ras el hanout and cook for another minute. Add the cilantro and cook for another minute. Add the tomatoes, season with a big pinch of salt, and stir to distribute. Cook for another minute, then add the chickpeas, raisins, vinegar, and 1.5 cups of the chickpea cooking liquid (if you cooked the chickpeas from scratch) or water. Bring to a simmer, then adjust heat so mixture is gently simmering. Simmer for 30 minutes, stirring occasionally to ensure the liquid hasn’t reduced too much. If it gets low, add water by the 1/4 cup.
3. When the chickpeas have simmered for about 30 minutes, taste the mixture. Add salt to taste. Because I cook the chickpeas from scratch and use the cooking liquid, which has salt in it, I rarely need to add much salt at the end. If you are using water, you may need to add more salt at the end. Just taste it, and add salt as needed. Stir in the reserved chopped cilantro.

To serve, spoon chickpeas into bowls and serve with bread alongside.

I made this tonight, w canned chickpeas but tomatoes and squash from the farmers market. I didn't have cilantro, but didn't miss it all; it was absolutely amazing. The creaminess of the squash with the zing of the tomato/chickpea mixture was amazing. I will be making this a LOT this winter!

Made it this evening w/the rice vinegar- so good! Love the depth of flavour even though the ingredient list and time commitment are minimal. I'll definitely be making it again. Thank you!

Also yes, the notification system would be gold for us readers. And for you too because it would make sure all your time spent replying isn't wasted!

Loved this!  I meant to try this ages ago, but couldn't find Ras El Hanout at the grocery store-- ordered it online and then couldn't remember why until I started browsing for some new Meatless Monday ideas.  Perfect for a gloomy, blustery day.  I didn't make the squash because we are working our way through an abundance of butternut squash from our garden, and I am using squash and kale tomorrow.  Other than the squash and fresh cilantro, this recipe uses items I always have on hand .

I reviewed this earlier, but wanted to add that this is now a regular feature in my meal rotation.  My husband has even offered to try to prepare it next time.  Thanks to your clear directions. I may not have to do too much coaching.  Tonight we enjoyed this with roasted sweet potatoes-- compliments of my daughter who was recently gifted with a bushel of farm stand sweet potatoes that she shared with us.

Needed to review this, again because I am in the midst of a kitchen remodeling and this recipe yields a wonderful dinner with minimal ingredients, kitchen equipment and time.  Didn't have any cilantro, and the onions browned a bit while I figured out the electric skillet, but we enjoyed a tasty, cozy dinner.

This colorful salad is full of seasonal favorites like apples, delicata squash and pecans. It is dressed with a sweet and tangy, herby maple and dijon dressing that is so tasty. This is the perfect Holiday salad.

Autumn Kale Salad

delicata squash (cut in half moons)

oz chickpeas (drained)

tsp smoked paprika

tsp salt

maple syrup

lemon (juiced)

tsp dijon mustard

ea black pepper (to taste)

thyme (leaves only)

mint

dinosaur kale

arugula

red cabbage (shredded)

apple (sliced)

pecans

pumpkin seeds

Preheat oven to 400 degrees.

Combine delicata squash, chickpeas, smoked paprika, salt and maple syrup. Spread on a single layer on a sheet pan and bake for 20 minutes turning once halfway. Let cool.

Make dressing by combining olive oil, maple syrup, lemon, dijon mustard, black pepper, mint and thyme. Blend until smooth.

In a large bowl add kale, arugula, cabbage, apple, roasted squash and chickpeas plus pecans and pumpkin seeds. Pour dressing over and toss well until coated.

These Delicata Squash Egg Cups are a healthy twist on eggs in a hole! Made with delicata squash, za’atar, and fresh herbs, this easy fall breakfast is high in protein, full of flavor, and ready in under 20 minutes.

Delicata Squash Egg Cups with Za'atar

BayBaby delicata squash

eggs

za'atar

salt and pepper (to taste)

parsley

To prep the squash, slice the delicata squash Into 1/2-inch thick rounds and scoop out the seeds using a small spoon; pat dry with paper towel.

Heat olive oil in a large skillet over medium-high heat. Season each side of the squash rings with salt and pepper, then add them to the skillet. Cook for 4–5 minutes per side, until golden and slightly tender.

Reduce heat to medium. Crack an egg into the center of each squash ring similar to making eggs-in-a-hole. Sprinkle with a pinch of salt, pepper, and za’atar. Let the eggs cook 2–3 minutes, or until the whites are set and the yolks reach your desired doneness. You can also cover with a lid to speed up the process.

Transfer egg cups to a serving platter or plate and garnish with fresh parsley or chives plus an extra sprinkle of za&#39;atar to serve.

I'm going to put a slice of tomato on these - - I have a garden full

https://content.jwplatform.com/videos/lfb1AEos.mp4

Make these easy Delicata Squash Egg Cups with za’atar for a healthy, high-protein breakfast or brunch. Ready in under 20 minutes, this one-pan recipe features tender squash rings filled with baked eggs and Middle Eastern spices—perfect for fall mornings or holiday gatherings.

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Top 5 delicata recipes from across the web

The most viewed delicata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Roasted Maple Delicata Sq...

Roasted Delicata Squash with Chilie...

Chickpea Tagine with "Tomato Jam" a...

Autumn Kale Salad

Delicata Squash Egg Cups with Za'at...

The most viewed delicata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine