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Roasted Delicata Squash with Srirachi Maple Glaze

Modified: · Published: by · This post may contain affiliate links · 13 Comments

This Roasted Delicata Squash with Srirachi Maple Glaze recipe was made possible by Frieda's Specialty Produce. I received product to sample from Frieda's with no obligation to post. The thoughts and opinions expressed are soley my own.
Roasted Delicata Squash with Srirachi Maple Glaze - a buttery, creamy squash heighted with the heat of srirachi and sweetness of maple
Grumpy and I have found a new squash to add to our favorites!  This was so good that between the two of us we ate almost every bite.  I hoarded a little to pack for lunch today and that's exactly what I will do if Grumpy didn't sneak in the fridge after I was sleeping to finish it off!
Roasted Delicata Squash with Srirachi Maple Glaze - a buttery, creamy squash heighted with the heat of srirachi and sweetness of maple
This squash is very reminicent of butternut squash however, you don't have to peel it to eat it so its much easier to make!  Its creamy and buttery and sweet.  I decided to make a srirachi maple glaze to help caramelize and give it a little bit of a heat punch and amplify the sweetness of the squash.   I will definitely not pass over this squash in the store again!
Have you ever tried Delicata Squash before?  How do you cook yours?  Inquiring minds want to know!
Roasted Delicata Squash with Srirachi Maple Glaze
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 2 Delicata Squash, washed, cut in half, and seeds scooped out
  • 3 tablespoons unsalted butter
  • 1 tablespoon Sriracha
  • 3 tablespoons Maple Syrup
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice squash into slices and lay on a metal cookie sheet lined with non-stick foil.
  3. Brush with Sriracha Maple Sauce on top side and bake for 15 minutes.
  4. Flip squash onto opposite side and re-glaze with sauce. The bottoms of your first side should be caramel brown.
  5. Bake another 10-15 minutes or until squash is tender (or toothsome!).
  6. If there is any glaze left over, feel free to brush the baked squash with glaze prior to serving.

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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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  1. Life Tastes Good says

    I need to try this!! I am obsessing over squash right now! Craving it like a crazy person! Thanks for sharing!!

    Reply

  2. Sarah Olson says

    What a perfect side Shelby. I love new ways to eat squash. And I love anything spicy.

    Reply

  3. Sherri Jo says

    Love this Shelby... love that you made it sweet spicy.. sounds divine 🙂

    Reply

  5. marye @ restless chipotle says

    I have used chipotle and maple but never sriracha... YUM!

    Reply

  6. Carlsbad Cravings says

    I am loving your combination of sriracha and maple in this! Sweet heat at its finest! Yummy!

    Reply

  7. Renee Paj says

    Roasted Delicata squash is so good. I bet it was double good with that glaze!!

    Reply

  8. Sheena @ Hot Eats and Cool Reads says

    This looks fantastic! Love the combo of flavors! So perfect for fall!

    Reply

  9. Catherine says

    A beautiful side dish; perfect for the fall season. Blessings,Catherine

    Reply