I’ve fallen in love at first taste. On a lovely evening out for dinner at Miller’s Guild in Seattle with my dear dear friends Stacey and Audra, I was introduced to the delectable Delicata. Now folks, this is NOT your mother’s overcooked squash, this is a deliciously subtly gourd whose skin is almost paper thin when cooked and whose meat is so naturally sweet that even without the addition of added sugars it literally tastes like candy.

As soon as I had it I knew I wanted more, that I would seek it out and make it a part of our everyday meals. So here I am experimenting, enhancing the sweetness with a good ol’ dose of Canadian liquid gold and complimenting the syrup with a smoky bit of heat. I hope you’ll love it: it’s cheeky, surprising, melt-in-you-mouth incredible, and yet delicate all at the same time. Serve it alongside espresso scented short ribs or a juicy pork loin, no matter what you pair it with it will be perfect.

delicata squash

Maple & Ancho Chile Delicata Squash from The Everyday Epicurean

Maple & Ancho Chile Delicata Squash
  • 1medium delicata squash
  • 6Tbsp. maple syrup
  • 2tsp. ancho chile powder
  1. Preheat the oven to 350 F.
  2. Slice the squash in half lengthwise and clean out the seeds and stringy bits. Cut each half into 1/2" slices, leaving the rind on, and lay them out on a parchment lined baking sheet.
  3. In a small mixing bowl, combine the maple syrup and chile powder. Brush the mixture over the squash slices, flip over and brush the other side.
  4. Bake for 20-25 minutes or until the rind of the squash is tender enough to pierce easily with a fork. Remove from oven and enjoy!
Maple & Ancho Chile Delicata Squash
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