Roasted Delicata Squash with Cranberry-Pecan Crumble
Make Roasted Delicata Squash with Cranberry-Pecan Crumble, an American dinner recipe with delicata squash, olive oil, maple syrup. It has about 45 min, about 300 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Roasted Delicata Squash with Cranberry-Pecan Crumble is an American dinner recipe that takes about 45 min, makes 8 servings, has about 300 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonRoasted Delicata Squash with Cranberry-Pecan Crumble ingredients
- 2 medium delicata squash
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 4 tbsp cold unsalted butter
- 1/2 tsp cinnamon
How to make Roasted Delicata Squash with Cranberry-Pecan Crumble
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Wash the 2 medium delicata squash thoroughly. Unlike other winter squash, the skin of delicata is edible, so peeling is not necessary.
- Slice the squash in half lengthwise, then use a spoon to scoop out and discard the seeds and fibrous strands. Cut each squash half into 1/2-inch thick crescent-shaped slices.
- In a large bowl, toss the delicata squash slices with 2 tablespoons of olive oil, 2 tablespoons of maple syrup, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly caramelized.
- While the squash roasts, prepare the cranberry-pecan crumble. In a medium bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, 1/2 cup of chopped pecans, 1/4 cup of dried cranberries, and 1/2 teaspoon of cinnamon.
- Cut 4 tablespoons of cold unsalted butter into small pieces and add them to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
- After the initial roasting period, remove the squash from the oven. Evenly sprinkle the cranberry-pecan crumble mixture over the roasted squash.
- Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the crumble topping is golden brown and fragrant. Keep an eye on it to prevent burning the pecans.
- Remove from the oven and serve immediately as a warm, sweet, and savory side dish.
Roasted Delicata Squash with Cranberry-Pecan Crumble FAQ
How do I make Roasted Delicata Squash with Cranberry-Pecan Crumble?
Make Roasted Delicata Squash with Cranberry-Pecan Crumble by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Roasted Delicata Squash with Cranberry-Pecan Crumble?
The main ingredients include delicata squash, olive oil, maple syrup, kosher salt, black pepper. The full ingredient list is included on this page.
How long does Roasted Delicata Squash with Cranberry-Pecan Crumble take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Roasted Delicata Squash with Cranberry-Pecan Crumble?
Recipe Genius estimates about 300 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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