Delicata squash has one clear advantage over most winter squash: the skin is thin enough to eat, so there is no peeling. That saves time and keeps the rings neat, which matters for a side dish that is meant to look good on a platter. Cutting the squash into rings gives a shape that roasts evenly and holds a drizzle well. Maple helps the edges turn golden, hot honey adds a gentle chilli warmth after roasting, and pecans and goat cheese add crunch and a soft, salty contrast. It is a simple combination, but each part has a job. Without the toppings it would be plain roasted squash; with them it becomes a proper fall side.
Ingredients
- 2 medium delicata squash — choose firm squash with no soft spots; the skin should look creamy yellow with green stripes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and black pepper, to taste
- 60 g pecans, roughly chopped — toast them first so they stay crisp on the warm squash
- 80 g goat cheese, crumbled
- 2 tablespoons hot honey — use shop-bought hot honey, or warm honey with a pinch of chilli flakes
- 1 teaspoon fresh thyme leaves, optional
- 1 teaspoon lemon juice, optional, to balance the sweetness
Method
- Heat the oven to 200°C (400°F). Line a large baking tray with baking paper.
- Cut the ends off each squash, then cut it into rings about 1 cm thick. Scoop out the seeds and stringy centre from each ring with a spoon. Do not peel the squash.
- Toss the rings with olive oil, maple syrup, salt, and pepper. Spread them in a single layer on the tray. Crowding the tray will steam them instead of roasting them.
- Roast for 20 to 25 minutes, turning once halfway, until the rings are tender and golden at the edges. Thin rings cook faster, so check after 20 minutes.
- While the squash roasts, toast the pecans in a dry pan over medium heat for 2 to 3 minutes, until they smell nutty. Watch them closely, as they burn quickly.
- Arrange the warm rings on a platter. Drizzle with hot honey, sprinkle over the pecans and goat cheese, and add thyme and lemon juice if using. Serve warm.
Mistakes, Substitutions, Serving and Storage
- Common mistakes: cutting the rings too thin, so they burn; crowding the tray, so they steam; adding the hot honey before roasting, which can burn and turn bitter.
- Substitutions: use feta instead of goat cheese; use walnuts instead of pecans; use plain honey with chilli flakes if you cannot find hot honey.
- Serving ideas: serve with roast chicken, pork, or turkey, or as part of a fall dinner with green beans and mashed potatoes.
- Storage and reheating: best served fresh. Refrigerate leftovers for up to 2 days and reheat in the oven at 190°C (375°F) for 8 to 10 minutes. The pecans will soften a little on reheating, so add fresh ones if you have them.
Frequently Asked Questions
- Do I really not need to peel delicata squash? No. The skin is thin and becomes tender when roasted. Wash the squash well and cut it into rings.
- What is hot honey? It is honey infused with chilli, so it tastes sweet with a warm heat. You can buy it, or warm honey and stir in chilli flakes, then leave it for 10 minutes.
- Can I make this without goat cheese? Yes. Use feta, or leave the cheese out and add extra pecans for crunch.
- How thick should the rings be? About 1 cm is a good guide. Thinner rings cook faster and crisp more; thicker rings stay softer in the middle.
More from The Trend Explorer: Roasted Butternut Squash and Green Beans with Bacon and Leftover Turkey Pot Pie.
Maple Delicata Squash Rings with Hot Honey, Pecans and Goat Cheese
Ingredients
Method
- Heat the oven to 200°C (400°F). Line a large baking tray with baking paper.
- Cut the ends off each squash, then cut it into rings about 1 cm thick. Scoop out the seeds and stringy centre from each ring with a spoon. Do not peel the squash.
- Toss the rings with olive oil, maple syrup, salt, and pepper. Spread them in a single layer on the tray. Crowding the tray will steam them instead of roasting them.
- Roast for 20 to 25 minutes, turning once halfway, until the rings are tender and golden at the edges. Thin rings cook faster, so check after 20 minutes.
- While the squash roasts, toast the pecans in a dry pan over medium heat for 2 to 3 minutes, until they smell nutty. Watch them closely, as they burn quickly.
- Arrange the warm rings on a platter. Drizzle with hot honey, sprinkle over the pecans and goat cheese, and add thyme and lemon juice if using. Serve warm.
Notes
Common mistakes: cutting the rings too thin, so they burn; crowding the tray, so they steam; adding the hot honey before roasting, which can burn and turn bitter.
Substitutions: use feta instead of goat cheese; use walnuts instead of pecans; use plain honey with chilli flakes if you cannot find hot honey.
Serving ideas: serve with roast chicken, pork, or turkey, or as part of a fall dinner with green beans and mashed potatoes.
Storage and reheating: best served fresh. Refrigerate leftovers for up to 2 days and reheat in the oven at 190°C (375°F) for 8 to 10 minutes. The pecans will soften a little on reheating, so add fresh ones if you have them.
