Ingredients:

  • 2 medium Delicata squash (about 1.5 lbs / 680g total), halved lengthwise and seeded
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon kosher salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • 2 tablespoons pure maple syrup (30ml)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 tablespoon olive oil (15ml)
  • 1 clove garlic, minced (approx. 1 teaspoon)
  • ¼ teaspoon dried thyme (1.25g)
  • Pinch of red pepper flakes (optional, to taste)
  • 2 tablespoons chopped toasted pecans or walnuts (30ml)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet. Halve and seed Delicata squash.
  2. Toss squash halves with olive oil, salt, and pepper. Arrange cut-side up on prepared baking sheet.
  3. Roast for 20 minutes.
  4. While squash roasts, whisk together maple syrup, balsamic vinegar, olive oil, minced garlic, thyme, and red pepper flakes (if using) in a small bowl.
  5. Remove squash from oven and brush generously with maple-balsamic glaze. Return to oven.
  6. Roast for another 10-20 minutes, or until squash is tender and glaze is caramelized. Watch carefully to prevent burning.
  7. Sprinkle with toasted nuts and fresh parsley before serving.