Cinnamon Butter Delicata Squash is a delightful side dish that combines the rich flavors of cinnamon and butter with the natural sweetness of delicata squash. This recipe is perfect for autumn, offering a comforting and flavorful addition to any meal. Moreover, its simplicity makes it an excellent choice for both novice and experienced cooks alike. The preparation involves minimal effort, yet the result is a dish that is both visually appealing and deliciously satisfying.

To begin with, delicata squash is known for its tender texture and sweet, nutty flavor. Unlike other squash varieties, its skin is edible, which simplifies preparation significantly. First, you’ll need to slice the squash into half-moons and remove the seeds. This step is straightforward and ensures that each piece roasts evenly in the oven.

Next, the magic happens when you coat the squash slices with a mixture of avocado oil and salt before roasting them to perfection. As they roast, the squash becomes tender and slightly caramelized, enhancing its natural sweetness. Meanwhile, you can prepare the cinnamon butter sauce by melting butter and whisking it with maple syrup and cinnamon. This sauce adds a warm, aromatic flavor that complements the squash beautifully.

Finally, once the squash is roasted, drizzle it with the cinnamon butter sauce and toss it with pomegranate seeds and chopped almonds for added texture and flavor. These additions not only provide a burst of color but also introduce a delightful crunch to each bite. Therefore, Cinnamon Butter Delicata Squash is not just a side dish; it’s a celebration of fall flavors that will surely impress your family and guests.

Ingredients:

2 medium delicata squash, rinsed and patted dry

2 teaspoons avocado oil, plus more for greasing

½ teaspoon salt

2 tablespoons unsalted butter

2 tablespoons maple syrup

¼ teaspoon ground cinnamon

½ cup pomegranate seeds

½ cup Daily Crunch Almonds, roughly chopped

Instructions for Cinnamon Butter Delicata Squash:

Preheat oven to 400 degrees F and grease a baking sheet.

Using a sharp knife, slice the ends off of your squash, then slice them in half vertically. Yes, you can eat the skin!

Use a metal spoon or melon baller to scoop out the seeds/stringy flesh. 

Slice squash in ¾” thick half moons. Add to baking sheet and toss with 2 teaspoons oil and salt. Spread in as even a layer as possible; it’s ok if they overlap.

Roast for 30 minutes, flipping halfway.

When squash only has a few minutes left in the oven, heat a small saucepan to medium and add butter. Once butter has melted, whisk in maple syrup and cinnamon. 

As soon as squash comes out of the oven, drizzle with butter mixture and flip to coat. Toss with pomegranate seeds and almonds. Enjoy immediately!

Leftover squash will keep tightly sealed in the fridge up to 5 days. I do not recommend freezing.