Maple Delicata Squash

Maple Delicata Squash Recipe

Serve Up This Delicious Side Dish at Your Next Meal

Also known as “sweet potato squash” for its brown sugar flavor, delicata squash is high in beta-carotene and vitamin C, relatively low in calories, and astonishingly versatile. A delicious and nutritious side dish for any occasion, this maple delicate squash recipe from Le Creuset blends the sweet, buttery flavor of maple syrup with the mild flavor of the roasted vegetable.

Maple Delicata Squash

By Le Creuset


  • 6 oz. pancetta, diced
  • 8 leaves fresh sage
  • 1 cinnamon stick
  • Salt and fresh pepper
  • 3 medium delicata squash, halved and seeded
  • 1/2 cup maple syrup
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1/2 cup toasted pumpkin seeds
  • 6 oz. parmesan cheese, shaved in strips
  • Enameled cast iron braiser
  • Knife and cutting board
  • Large spoon for seeding squash
  • Measuring cups and spoons
  • Peeler or cheese grater
  • Tongs or turner
  • Wooden spoon
  • Prep and pinch bowls


Preheat oven to 350 degrees F.

Brown pancetta in braiser over medium heat, spoon out as much of the rendered fat as possible.  Add sage and cinnamon stick to lightly toast.

Season squash with salt and pepper on cut side, then add to pan cut side down, browning for 4-5 minutes.  Flip squash skin side down then drizzle squash with maple syrup and add wine to pan, scraping up any brown fond.  Cover with lid and place in preheated oven for 20 minutes or until squash is tender.  Longer if using harder squash like acorn or butternut.  Can also be cooked on the stovetop over medium low heat.

Remove from oven and carefully remove squash to a plate.  Swirl in butter and drizzle liquid from pan over squash, including sage and pancetta. Garnish with pumpkin seeds and parmesan shavings.