20 Minute Maple Soy Roasted Squash Recipe
Simple sweet and savory roasted delicata squash with a burst of fresh, tangy pomegranate cooked under high heat and under 20 minutes.
How to Make the Best 20 Minute Maple Soy Roasted Squash
This 20-minute maple soy roasted squash is a delicious side dish that combines the natural sweetness of delicata squash with a savory umami punch from soy sauce and the rich depth of maple syrup. The high-heat roasting caramelizes the edges of the squash while the sauce bubbles and reduces into a beautiful glaze.
Why You’ll Love This Recipe
The beauty of this roasted squash lies in its simplicity. With just a handful of ingredients and under 20 minutes from start to finish, you can have an elegant side dish that tastes like it took hours to prepare. The combination of maple and soy creates a sophisticated flavor profile that pairs beautifully with everything from roasted chicken to vegetarian grain bowls.
The burst of tart pomegranate seeds at the end adds a refreshing contrast to the sweet and savory roasted squash, creating a memorable dish that will have your guests asking for the recipe. This recipe is perfect for weeknight dinners or impressing guests at your next dinner party.
20 Minute Maple Soy Roasted Squash
Simple sweet and savory roasted delicata squash with a burst of fresh, tangy pomegranate cooked under high heat and under 20 minutes.
Ingredients
Main
Instructions
Preparation
- Preheat the oven to 425°F. Cut the ends off each squash and cut in half lengthwise. Remove the seeds and slice in 1/2" half-moon slices.
- In a large bowl, whisk together maple syrup and soy sauce. Add the delicata squash to the bowl and toss with the maple soy mixture.
Cooking
- Spread the squash into a single layer and any extra sauce onto a large baking sheet lined with parchment paper.
- Bake for 10 minutes, stir and bake for a remaining 5-8 minutes. The sauce should be bubbling and will thicken as it cools.
- Transfer the squash onto your serving dish and sprinkle with fresh pomegranate.