Maple Cinnamon Hasselback Delicata Squash
Maple Cinnamon Hasselback Delicata Squash is elegance with ease! The soft skin of delicata squash is edible when roasted, which means no peeling! Serve it as a side dish or as part of your favorite salad, for a simple dish fancy enough for the holidays.
Maple Cinnamon Hasselback Delicata Squash is elegance with ease! The soft skin of delicata squash is edible when roasted, which means no peeling! Serve it as a side dish or as part of your favorite salad, for a simple dish fancy enough for the holidays. This post is brought to you by Simply Organic and The Feedfeed.
The first time I saw a Hasselback potato I remember marveling at this thing of beauty. Its fine accordion cuts fanned out to reveal crisp edges and a creamy potato interior, which, If I’m to be honest, didn’t even matter because the presentation was just so breathtaking!
But form really does follow function. The Hasselback method of cooking a potato allows for all the flavor and savory goodness to get in each nook and cranny, so why let potatoes have all the fun?
I’ve seen butternut squash get the Hasselback treatment, but as I am preparing for hosting a holiday brunch and cookie exchange this weekend, I’ve decided that I can’t be bothered…with peeling, that is. Enter the delicata squash, which I have come to favor on those days when time really is of the essence, and with its softer, kinder-to-cooks-in-a-hurry skin, it roasts to a suppleness making it deliciously edible and faster for me to prepare!
Here’s the thing with holiday hosting – it’s hard enough, but when you’re planning an annual gathering with dear friends you’ve made from this crazy world of food blogging, you really want the dish to be extra delicious. No pressure!
In all seriousness, they are the sweetest ladies ever, and we are going on, I believe, our seventh brunch together. That’s a lot of delicious memories, and there really is no pressure — just the simple act of getting together once a year for our tradition is so special and brings us so much joy, that it’s become the highlight for our families, too, since they get to enjoy the fruits of our labor…also known as cookies!
Now, the cookies will be decided later, but for now, I am focusing on this dish, which I am excited to share as part of my series with Simply Organic sharing the joy of cooking with organic foods, spices, and extracts.
I decided that a maple glaze kissed with cinnamon and rosemary would add that blend of sweet and savory that I love to the roasted delicata squash — each brush of the glaze drizzles in each slice, so that when the squash is fully cooked, it’s creamy, sweet and herbaceous.
The sweet and savory flavors will pair nicely with the variety of dishes each guest will bring to the table!
The squash could be served on its own, but if you serve it on a bed of your favorite salad, it’s even better! I especially love how the Maple Cinnamon Hasselback Delicata Squash pairs perfectly with my Cranberry Kale and Walnut Salad – and the presentation is irresistibly festive!
Now that the salad is done, it’s on to the cookies. Got any ideas?
Disclosure: This post is brought to you by Simply Organic and The Feedfeed. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Maple Cinnamon Hasselback Delicata Squash
For the Delicata Squash
- 3 delicata squash about 3 lbs
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Maple Cinnamon Glaze
- 1/4 cup pure maple syrup
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon Simply Organic rosemary
- 2 Simply Organic cinnamon sticks
- 1/4 teaspoon Simply Organic ground cinnamon
- Preheat the oven to 425°F with a rack placed in the upper third of the oven.
- Halve the delicata squash lengthwise and use a spoon to remove and discard the seeds. Rub the skin and flesh of the delicata squash with olive oil and season on both sides with salt and pepper. Place in a baking dish cut side down and roast for about 10 minutes, or until it is just starting to become soft and a paring knife easily inserts to about 1/4-inch.
- While the squash is softening in the oven, make the glaze. Combine the maple syrup, olive oil, sherry vinegar, rosemary, cinnamon sticks and ground cinnamon into a small saucepan and place over medium heat. Let it simmer for about 5-7 minutes, stirring occasionally, until it is just thick enough to coat a spoon. Lower heat to keep warm.
- Remove the squash from the oven and let it cool slightly before handling. Transfer the squash to a cutting board and make thin slices crosswise into the squash, but without cutting all the way through. I like to place chopsticks on either side of the squash and use that to guide my knife from cutting all the way.
- Place the squash back into the baking dish. Strain the glaze and give the squash a brush before returning to the oven. Continue roasting for about 20 more minutes, basting about every 5 minutes, until the squash is tender.
- Serve on its own or with a simple salad, topped with nuts and your favorite toppings. It’s also delicious with my Cranberry, Kale and Walnut Salad.