Orange and Cinnamon Roasted Delicata Squash

This fragrant, comforting, seasonal dish features delicata squash roasted in sweet orange and spicy cinnamon. It's festive enough for a fall or winter holiday, but easy enough for a weeknight.


  • 3 medium delicata squashes
  • Oil of choice for roasting
  • Generous salt and pepper
  • 2 tbsp apple cider
  • 2 tbsp maple syrup
  • Zest of a large navel orange
  • 1 tsp cinnamon
  • Tiny pinch of cayenne
  • Few sprigs of fresh thyme
  • Small handful of roasted or maple-roasted pecans
  • Optional greens and pomegranate arils for garnish


  1. Preheat the oven to 425.
  2. Trim the ends off the delicata squashes, cut each in half length-wise, and scoop out the seeds. Then cut them into quarter-inch thick slices, making sure to get even slices so they cook at the same rate.
  3. Lay the slices out on a well-oiled baking sheet (or two, if needed) so that each has full contact with the metal. Salt and pepper generously, then roast for about 10 minutes until barely tender.
  4. Meanwhile, in a large mixing bowl, combine the apple cider, maple syrup, orange zest, cinnamon, and cayenne.
  5. When the delicata slices are slightly tender, dump them into the mixing bowl and give them a gentle toss so that each is fully coated in the marinade. Try not to damage the slices as you do this.
  6. Return them to the baking sheet and roast for another 5-10 minutes until fragrant, tender, and slightly caramelized.
  7. Place the roasted squash on a serving bowl. Top with the leaves of a few sprigs of thyme and a handful of roasted pecans.
  8. If desired, garnish with some greens and pomegranate arils. Serve immediately.