Delicata squash is delicious any way you slice it. But drizzle it with syrup and sprinkle it with nuts, and these Baked Delicate Delicata will make your tastebuds sing!
Delicata, acorn, and butternut are three of my favorite varieties of squash. Whether baked, steamed, or mashed, squash always tastes delicious! Some of my favorites are butternut squash soup and stuffed squash rings.
How to Make Baked Delicate Delicata
- Preheat oven.
- Spread squash slices on lined baking sheet.
- Drizzle liquids over squash slices.
- Sprinkle toppings over squash slices.
- Bake squash for about 30 minutes.
Full directions for how to make Baked Delicate Delicata are in the printable recipe card below.
Baked Delicate Delicata FAQs
How do you store baked squash?
You can store any of your leftover baked squash in an airtight container in the refrigerator. Your squash should stay good for up to 4 days. When you're ready to eat it again, you can either eat it cold or heat it up to eat it warm!
What can I do with leftover squash?
If you have leftover squash—or simply want to try something different—just wash wash your squash and cut it in half from top to bottom. Then scoop out the seeds from each half with a spoon and slice the squash into half-inch pieces. Steam the pieces in a little water and voila!
Here are lots more winter squash recipes.
Baked Delicate Delicata
- 1 large delicata squash sliced about ½-inch thick
- 2 tbsp brown rice syrup or maple syrup
- 1 tbsp olive oil
- 1 tbsp tamari wheat-free soy sauce
- ¼ tsp sea salt
- ¼ cup walnuts or pecans
- Preheat oven to 350°F.
- Spread the thinly sliced squash on a parchment-lined or lightly greased baking sheet (I use olive oil).
- Drizzle a few tablespoons of brown rice syrup, olive oil, and tamari over the squash slices.
- Sprinkle with salt and chopped walnuts or pecans.
- Bake about 30 minutes.
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