No kitchen hacks or wrestling needed to dig into this Roasted Delicata Squash recipe - simply scoop and slice! Toss with maple butter to enhance the sweet notes in this winter squash. Roast for just 25 minutes for crispy skin and edges. Give it a fall finish with sage and thyme.
Heat the oven to 400°F with a rack in the lowest position. Line a baking sheet with parchment paper.
Prep the squash. Wash the skins (they’re edible!) then trim the ends and slice the squash lengthwise. Scoop out the seeds using a spoon or melon baller. Lay the squash cut side down and slice into ½” half-moons.
Combine the butter and maple syrup in a large mixing bowl and whisk until well combined.
Add the sliced squash, then toss gently with your hands until each piece is evenly coated.
Arrange the squash in a single layer on the prepared baking sheet, leaving a bit of space in between each piece. Sprinkle with salt.
Transfer to the oven and roast for 25 minutes. Halfway through, remove the baking sheet and flip the squash pieces. When returning the squash to the oven, rotate the pan to ensure even baking. The squash is done when the flesh is very soft and lightly caramelized.
Garnish with fresh thyme or sage and serve right away.