Winter Squash I Roasted Delicata Squash with Sriracha Maple Glaze

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Most of us are familiar with butternut, spaghetti, and acorn squash. Many other varieties of squash can be found in the fall. Winter squashes are excellent sources of vitamins A and C, potassium and fiber. Next time you are at the store, pick up one of these to try!
  • Honeynut squash looks like a baby butternut squash. The skin is thin and edible, so there is no peeling required.
  • Delicata also has a thin skin. These are slightly sweeter than a butternut, and they are delicious roasted.
  • The Blue Hubbard squash is large, and is great in soups. It can be stored for up to 6 months in a cool, dark place.
Roasted Delicata Squash with Sriracha Maple Glaze
Servings: 6
Ingredients
2 Delicata squash, washed, cut in half, and seeds removed
3 Tbsp unsalted butter, melted
2 tsp Sriracha
3 Tbsp pure maple syrup
Salt and pepper to taste
Preparation
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Slice the squash into 1/2 inch half rounds and arrange on baking sheet.
  3. In a small bowl, mix the butter, Sriracha, and syrup. Brush glaze onto squash and roast for 15 minutes.
  4. Remove from oven and flip squash. Brush with glaze again on the other side and bake for an additional 10 minutes.
  5. Salt and pepper, if desired, and serve with remaining glaze.
Serving Size: 1/2 cup
Nutrition Information per Serving: 127 calories, 5.8 grams total fat, 3.6 grams of saturated fat, 20 grams carbohydrate, 3.4 grams fiber, 1.8 grams protein, 128 milligrams sodium, 350 milligrams potassium, 11 grams sugar
Recipe adapted from:

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