Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe

If you’ve been searching for a side dish that’s both stunning and packed with flavor, you’re going to love this one. The Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe is one of those dishes that looks fancy but comes together so easily – trust me, it’s a total game-changer for your fall and winter meals. The combination of sweet maple, a hint of chili heat, fragrant rosemary, and mellow roasted garlic brings out the best in delicata squash, making every bite unforgettable. Keep reading because I’m about to share everything that helps this recipe shine in my kitchen!

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Ingredients You’ll Need

Each component in this recipe plays a crucial role: the delicata squash offers tender sweetness and holds its shape brilliantly, while rosemary and garlic add that earthy aroma we all crave. The maple-chili glaze is the real star, balancing sweetness and heat just right. I always recommend picking fresh rosemary and firm delicata squash for the best result.

• Delicata Squash: I love using delicata because its thin skin is edible, so no peeling needed! Plus, its sweet, nutty flavor really shines when roasted.
• Rosemary: Fresh sprigs are ideal; they infuse the squash with subtle piney notes that complement the glaze.
• Garlic: Thinly sliced, it roasts gently inside the squash slices, mellowing out and adding depth.
• Extra Virgin Olive Oil: Use a good quality oil for that rich, smooth base in the glaze.
• Hot Sauce (like Sriracha): Adds a spicy kick that wakes up the palate without overpowering the dish.
• Maple Syrup: For sweetness and a touch of caramelization during roasting.
• Salt: Essential for balancing all those sweet and spicy flavors.

Variations

One of the things I adore about this recipe is how easy it is to make your own. When I first made it, I kept it classic, but since then, I’ve experimented a bit, and you can too – feel free to tweak the glaze or swap herbs depending on your mood or what’s in your garden.

• Herb Swap: Tried fresh thyme instead of rosemary once, and it offered a lighter, lemony aroma I actually loved for spring dinners.
• Glaze Heat Adjustment: If you want it milder, just reduce the hot sauce or swap it with a mild chili powder for subtle warmth.
• Vegan Variation: This recipe is naturally vegan, but you can add toasted pecans or pumpkin seeds after roasting for extra crunch.
• Extra Sweetness: A splash of balsamic vinegar added to the glaze brings a tangy depth that’s fantastic for fall flavors.

How to Make Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe

Step 1: Prepping Your Squash Like a Pro

Start by preheating your oven to 425°F. The key to perfect hasselback squash slices is to make cuts about ⅛ to ¼ inch apart, slicing almost—but not quite—all the way through. I usually slide chopsticks on either side of the squash to avoid cutting fully through; this trick keeps everything beautifully intact without it falling apart during roasting.

Step 2: Making the Maple-Chili Glaze

In a small saucepan, combine the olive oil, maple syrup, hot sauce, and salt. Bring the mixture to a gentle boil—this helps the flavors meld and the glaze thicken slightly. You’ll notice how the sweetness of the maple balances the heat nicely here; adjusting to your taste is easy, so give it a quick taste and tweak if needed.

Step 3: Layering Rosemary and Garlic for Maximum Flavor

Place your delicata squash cut side down in a baking dish. Now here’s a step I adore: tuck those fresh rosemary sprigs and thin garlic slices right into the slices. This adds bursts of aromatic flavor during roasting. I learned this little trick from a cooking class and it’s truly a game changer! Don’t be shy—you want the rosemary to infuse every bite.

Step 4: Roasting and Basting

Brush the squash generously with some of the maple-chili glaze before putting it in the oven. Roast it for 15 minutes, then pull the pan out, baste with more glaze, and roast another 15 minutes. Repeat one more time—this layering creates a gorgeous caramelized finish. The smell alone will have your kitchen buzzing. Just keep an eye on the squash — you’re looking for tender slices and a nice golden color.

Step 5: Serving It Up

You can serve this dish warm or at room temperature, which is perfect for entertaining. I usually let it rest for about 10 minutes before plating to let the flavors settle in, plus it’s easier to handle. I promise, your family and friends will be asking for this again and again.

How to Serve Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe

Garnishes

I love sprinkling a little flaky sea salt and fresh chopped parsley or chives right before serving for a pop of color and brightness. Toasted pumpkin seeds also add a lovely crunch that contrasts beautifully with the tender roasted squash.

Side Dishes

This squash pairs wonderfully with protein-forward mains like roast chicken or pork tenderloin – the sweetness of the squash balances savory meats perfectly. It’s also superb alongside a grain salad or creamy mashed potatoes for a hearty vegetarian dinner.

Creative Ways to Present

I once served this on a large wooden board surrounded by roasted root vegetables, garnished with sprigs of rosemary and lemon wedges for a festive holiday vibe. Its natural slices make it perfect for a shareable dish at your next gathering.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge for up to three days. The flavor actually develops nicely overnight, though the squash can soften a bit more, so I recommend reheating gently.

Freezing

I’ve tried freezing this roasted delicata squash, and while it’s possible, the texture changes slightly, becoming a bit mushier upon thawing. If you want to freeze, flash freeze the slices first on a baking sheet, then transfer to freezer bags to keep them separate. Use within 2 months for best taste.

Reheating

For best results, reheat in a 350°F oven for about 10-15 minutes to restore the crispy edges and warm the glaze. Microwave works in a pinch but can make the squash a bit soggy, so I save that method for quick lunches.

FAQs

Final Thoughts

This Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe has become one of my absolute favorites for cozy dinners and special occasions alike. It’s that kind of dish that invites compliments while being so approachable to prepare. I promise, once you try it, you’ll want it on your rotation for everything from weeknight meals to Thanksgiving spreads. So go on, grab a couple of delicata squash, and give this recipe a whirl—you deserve a little kitchen magic that tastes as good as it looks!

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