Maple-Roasted Delicata Squash Salad with Spiced Pepitas

I love roasting delicata squash particularly because the skin is so tender that is does not requiring peeling. This squash is tossed with maple syrup, chili powder and salt, resulting in a sweet, spicy and salty party for your taste buds. 





1 delicata squash (about 1 pound 8 ounces)
1 tablespoon pure maple syrup
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1/3 cup raw pepitas
1/4 teaspoon hot smoked paprika
2 tablespoons sherry vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 small clove garlic


  • Preheat the oven to 450 degrees F.
  • Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
  • While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas
    Back to blog