This Roasted Delicata Squash with Maple and Ancho Chile will add a bright and complex flavor to your fall dinner meals. Slices of delicata squash are roasted until golden and caramelized and then tossed with a sauce made of coriander, ancho chile powder, maple syrup and white balsamic vinegar to keep the flavors interesting. This will be a standout side on your Thanksgiving table, but enjoy it with simpler meals all season long.
This combination of flavors makes me wish that I could get pretty autumnal squash all year round! Pairing the sweet, nutty delicata squash with a vibrant hit of vinegar and spice from the maple and ancho vinaigrette is what makes this side so craveable. Pairing sweet flavors with spicy or smoky profiles is always a winning combo. Try it with these Hot Honey Pepperoni Crackers, these Buttered Pecans with cayenne pepper, or this Fall Snack Mix with maple and chipotle.
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Delicata Squash - This oblong winter squash variety is striped with white, green, and orange and has a thinner, edible skin and yellow to golden flesh. The flavor is sweet and delicate. Choose two medium to large squash for this recipe.
- Maple Syrup - Bring a touch of sweetness to the recipe with the complex flavor of maple syrup. Use 100% pure maple syrup here, it's worth the splurge.
- Ancho Chile Powder - Ancho chile powder is smoky and sweet without too much heat. It can be found with other ground spices in larger supermarkets. If you can't find ancho chile powder, substitute regular chili powder.
- Ground Coriander - Coriander brings a bright but delicate note to the spice mixture. It is citrusy and warm and brings an earthy quality to the squash.
- Olive Oil - Olive oil is used in the roasting steps as well as in the vinaigrette sauce that flavors the warm squash. Choose a mildly flavored version.
- White Balsamic Vinegar - White balsamic vinegar has some of the complex sweet-tart flavors of balsamic vinegar, but a lighter flavor and color. It is cooked at lower temperatures than standard balsamic vinegar to prevent caramelization.
Instructions
Line two sheet pans with aluminum foil and preheat your oven to 425°F.
Wash the outside of your delicata squash and then cut it in half from top to bottom. Use a spoon to scrape out the seeds from the center.
Cut the top and bottom inch off of each squash half. Slice the rest of the squash into ¼-inch wide strips.
Pile all of the squash onto one pan and drizzle it with two tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss everything together well to coat the squash with oil and seasonings evenly.
Arrange the slices evenly over the two prepared pans so that each piece has a bit of room around it.
Roast the squash undisturbed for 20 minutes. Remove the pans from the oven and flip each piece over. Place the pans back in the oven and roast for 15 more minutes to caramelize and roast the second side of the squash.
While the squash roasts, combine ¼ cup olive oil, the maple syrup, ancho chile powder, coriander, balsamic vinegar, salt, and pepper in a small bowl or jar with a tight fitting lid.
Shake the vinaigrette dressing in the jar or whisk the dressing together until it is thickened and well combined.
Transfer the roasted delicata squash to a large bowl and add about ⅔ of the vinaigrette dressing. Reserve the rest of the dressing for adding table side.
Toss the squash slices with the dressing until well coated and glossy.
Transfer the squash to a serving bowl and serve hot or at room temperature.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Swap the Squash -The beauty of delicata squash is that you don't have to peel it before enjoying it. You can, however, substitute delicata squash for a variety of winter squash like butternut, honeynut, kabocha, or acorn squash instead. Just peel them and cut into small enough pieces that they will cook in the oven evenly
- Honey - The original version of this recipe used honey in place of the maple syrup and it's just as delicious with this variation.
- Add Crunch with Roasted Seeds - Just like with pumpkins, the seeds inside the delicata squash are edible! Clean them well, dry them with a paper towel, and toss them with the oil and seasonings. They will roast up crunchy and nutty alongside the squash and make a great texture contrast when tossed together with the vinaigrette before serving.
- Garnishes - Add chopped cilantro leaves as a garnish for a fresh burst of herbal flavor.
Equipment
Here are the kitchen basics that make prep of this delicious roasted delicata squash a breeze:
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. I use it for chopping, of course, but also for crushing garlic cloves on the broad side of the blade, preparing fruit, finely chopping herbs, and more. A heavier knife with a sharp blade will help you cut through tough winter squash safely.
- Sheet Pans - I use sheet pans in two sizes, a quarter sheet pan (9" x 13") and a half sheet pan (13" x 18"). For this recipe, two half sheet pans are perfect for baking all of the squash at once, but not crowding it so that you get deeply browned edges. Sheet pans are so versatile in the kitchen. Buy a good quality set and you'll be using them for years. Mine have a very dark patina, so no judgement if yours look the same.
- Mixing Bowl - It's helpful to have mixing bowls in a variety of sizes, but you'll always reach for a sturdy glass or stainless steel mixing bowl for mixing batters, cookie doughs, snack mixes, salads or tossing this squash with the flavorful vinaigrette. Bigger is better, usually! It's the worst to try to mix carefully in a too-small bowl.
Serving Suggestions
This Roasted Delicata Squash with Maple and Ancho Chile is great hot out of the oven or at room temperature. We love it with grilled meats like chicken or beef, but you can also capitalize on that hot oven temp and serve it with roast chicken. Build a great vegetarian main by adding the squash to a grain bowl with some feta or cotija cheese, black beans, a few slices of avocado, and a hefty splash of the extra vinaigrette.
Make This Recipe Kid Friendly
Roasted squash has a mild sweetness that many kids will enjoy. This is a great recipe to serve the components separately for better buy in from your less adventurous eaters. Set some of the roasted squash aside and let your kids try it on its own before trying the vinaigrette or another preferred dipping sauce.
Find tips like this in my keeping peace with picky eaters post and see if you can't create some dinner table harmony!
Storage
Store any leftovers in an airtight container for up to three days in the refrigerator. You can reheat the squash in the microwave, but the texture is even better if you can air fry or broil the leftovers.
Make-Ahead Options
Prepare the vinaigrette ahead of time and store it in a sealed jar or container. You can also clean and slice the squash and place it in a zip bag the day before cooking. This saves some time on hectic evenings or when preparing big meals with lots of dishes.
FAQ
Both vinegars start with freshly pressed grape juice. Regular balsamic vinegar is then cooked until the sugars are deeply caramelized while balsamic vinegar is cooked at a lower temperature to prevent caramelization. Regular balsamic vinegar is then aged for years in wood barrels to deepen the flavors while white balsamic vinegar is unaged or only aged for a short time. Both vinegars have a sweet-tart flavor, but regular balsamic vinegar is bold and rich in flavor while white balsamic vinegar is lighter and more fruity.
Delicata are winter squash that are planted in late spring or early summer and harvested between September and December. Grab them as soon as you see them start to show up in farmers markets and the supermarket!
Ancho chiles are poblano peppers that have been allowed to ripen to a deep red on the vine and then dried. They have a subtle sweetness and smoky flavor, but very little spice. Buy a pack and use them in these mole rojo and chile colorado recipes, too!
More Snappy Vinaigrettes
This maple and ancho vinaigrette is bright and smoky and delicious on its own. Try any of the recipes below for more vinaigrette dressing inspiration:
Pairing Ideas
Serve this tasty roasted delicata squash alongside baked fish, grilled steaks, roast chicken, and more. Check out the recipes below to find a tasty pairing:
Try It and Share
I hope you try this Roasted Delicata Squash with Maple and Ancho Chile and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
This post was originally titled Roasted Delicata with Honey Ancho Vinaigrette. The post was updated in October 2026 to change the title, swap maple syrup for honey, add extensive preparation details and step-by-step photos, and add additional post structure for easy navigation. The recipe was changed from the original February 2022 version.
Recipe
Roasted Delicata Squash with Maple and Ancho Chile
Ingredients
Roasted Delicata Squash
- 2 pounds delicata squash
- 2 tbsps olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
Honey Ancho Vinaigrette
- 2 tbsps maple syrup
- 1 teaspoon ancho chile powder
- ½ teaspoon coriander (ground)
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 2 tbsps white balsamic vinegar
Instructions
- Preheat the oven to 425°F and line two sheet pans with foil.
- Wash the outside of the squash. Cut it in half lengthwise and scrape out all of the seeds. Cut off the top and bottom of the squash and then cut the remainder into ¼- to ½-inch pieces.
- On one of the sheet pans, toss the squash with 2 tablespoons of olive oil and season with salt and pepper. Arrange the slices on both sheet pans so that they have plenty of space. Roast for 20 minutes. Remove the pan from the oven, flip the squash and roast for 15 minutes more, or until golden.
- While the delicata squash is roasting, combine the vinaigrette ingredients in a small jar or bowl. Shake or whisk to combine.
- When the squash is roasted, transfer it to a large bowl and add about ⅔ of the vinaigrette. Toss the squash well until it evenly coated with the sauce.
- Transfer the squash to a serving bow and serve hot or at room temperature. Serve the extra vinaigrette alongside the dish.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
This is a recipe we look forward to every fall!