Smoky Maple Delicata Squash with Quick-Pickled Shallots
Delicata is the rare winter squash you don't have to peel — its skin is thin and tender, so slicing it into half-moons means more caramelized edges per bite and zero wrestling with a vegetable peeler. A maple and smoked-paprika glaze leans into the squash's natural sweetness while the paprika's smoke deepens in the dry heat of the oven — that's the 'swokey' sweet-plus-smoky combination. The quick-pickled shallots are the counterweight: a hot vinegar-sugar brine softens their raw bite into a sharp, sweet-tart crunch that cuts straight through the richness. Finished with toasted pepitas for texture, it's a side that holds its own next to anything.
Side · Vegan, Gluten-free, Fall • 40 min
Ingredients
- 2 medium delicata squash (about 2 pounds total)
- 2 tablespoons olive oil
- 1½ tablespoons maple syrup
- 1 teaspoon smoked paprika (sweet or hot)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Pinch of cayenne pepper (optional)
- For the quick-pickled shallots:
- 1 large shallot, thinly sliced into rings
- ¼ cup rice vinegar or apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon kosher salt
- 2 tablespoons toasted pepitas (pumpkin seeds), for garnish
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Steps
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Make the pickled shallots: in a small bowl, whisk the vinegar, 1 tablespoon maple syrup, and ¼ teaspoon salt until the salt dissolves. Add the shallot rings and press them down so they're submerged. Set aside to pickle while the squash roasts, at least 15 minutes, stirring once or twice.
- Halve the delicata squash lengthwise and scoop out the seeds with a spoon. Slice each half crosswise into ½-inch-thick half-moons — no need to peel.
- In a large bowl, toss the squash with the olive oil, 1½ tablespoons maple syrup, smoked paprika, garlic powder, ½ teaspoon salt, several grinds of pepper, and the cayenne (if using) until every piece is coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway, until deeply browned at the edges and tender all the way through.
- Transfer the squash to a platter. Drain the pickled shallots and scatter them over the top, then spoon a little of the pickling liquid over the squash. Finish with the toasted pepitas and a pinch of flaky salt, if you like. Serve warm.
Tips & Variations
Make Ahead
The quick-pickled shallots can be made up to a week ahead and refrigerated in their brine — they only get better. Slice the squash into half-moons up to a day ahead and refrigerate, tossing with the glaze just before roasting.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven or a hot skillet until warmed through and the edges re-crisp. Leftovers are excellent tossed into salads or grain bowls with the pickled shallots.
Substitutions
Butternut or acorn squash work in place of delicata — peel both, and cut into ¾-inch cubes. Use honey instead of maple syrup, and a red onion instead of the shallot. No smoked paprika? Swap in ¼ teaspoon of liquid smoke, or use smoked salt in place of the kosher salt. Crumbled feta or goat cheese scattered on top adds a creamy, salty contrast if you're not keeping it vegan.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
