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

If you’re looking for a side dish that’s both stunning and packed with flavor, I absolutely love this Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe. It’s the kind of dish that sneaks up on you—sweet, savory, with just the right bit of heat—perfect for cozy dinners or holiday spreads. When I first tried this, I was blown away by how something so simple could taste so fancy, and trust me, once you make it, you’ll be hooked for good.

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Ingredients You’ll Need

The ingredients here work in harmony—the delicata squash offers a tender, sweet canvas, while the rosemary and garlic infuse savory notes, and that maple-chili glaze adds a perfect sweet heat. When you pick out your squash, choose ones that are firm and brightly colored for the best flavor and texture.

• Delicata squash: Its thin skin means you can roast it without peeling, which saves time and makes it easier to slice for the hasselback effect.
• Rosemary sprigs: Fresh rosemary adds an earthy aroma and pairs beautifully with squash; avoid dried here for the best punch.
• Garlic cloves: Thin slices slow-roast into mellow, sweet bites that elevate the dish.
• Extra virgin olive oil: A good-quality oil adds richness and helps the glaze adhere to the squash.
• Hot sauce (like Sriracha): Adds a gentle kick without overwhelming the maple sweetness.
• Maple syrup: Use pure maple syrup for that deep, caramelized sweetness.
• Salt: Just a touch enhances all the other flavors beautifully.

Variations

I love to shake things up with this recipe depending on the season or what’s in my pantry—feel free to swap or add flavors to make it your own. Experimenting keeps it fresh and always special to your taste buds.

• Spicy Swap: I sometimes add smoked paprika or cayenne instead of hot sauce for a smoky depth that my family goes crazy for.
• Herb Twist: Thyme or sage can be wonderful alternatives to rosemary if you want a softer herb profile.
• Vegan Version: This recipe is naturally vegan, but I sometimes sprinkle toasted pumpkin seeds on top for extra crunch and protein.
• Sweetness Level: If you prefer less sweetness, simply reduce the maple syrup by half—still delicious, just a bit more subtle.

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

Step 1: Prep Your Oven and Glaze

Start by preheating your oven to 425°F. Meanwhile, whisk together extra virgin olive oil, maple syrup, hot sauce, and a pinch of salt in a small saucepan. Bring this blend to a gentle boil, then reduce the heat to keep it warm and ready to brush on your squash. This glaze is your secret sauce—sweet, spicy, and silky all at once.

Step 2: Slice Your Delicata Squash Hasselback Style

Carefully slice your delicata squash thinly, cutting about ⅛ to ¼ inch apart across the squash, but don’t slice all the way through—leave a little nub at the bottom so it holds together like a fan. This technique not only looks gorgeous but helps the glaze seep between the slices for maximum flavor. I like to put chopsticks on either side of the squash when slicing to avoid cutting through completely.

Step 3: Nestle in Rosemary and Garlic

Gently tuck your rosemary sprigs and thin garlic slices into the cracks between the squash slices. This step infuses the squash with herbal and garlicky goodness as it roasts. Don’t be shy here—more garlic means more layers of flavor!

Step 4: Bake, Baste, Repeat

Place the squash cut side down in a baking dish. Brush generously with your maple-chili glaze, then bake for 15 minutes. Here’s the trick I discovered: removing the squash and basting it again with the glaze every 15 minutes really builds that gorgeous caramelization without burning it. Repeat this basting and baking cycle three times (total 45 minutes). The squash should be tender, browned, and irresistible.

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

Garnishes

I like to finish this squash with a sprinkle of flaky sea salt and a few fresh rosemary needles to brighten up the look and amplify flavors. Sometimes I add a handful of toasted pecans on top for some crunch and a nutty contrast.

Side Dishes

This recipe pairs wonderfully with roasted chicken, pork tenderloin, or alongside a hearty grain salad. I’ve also served it with creamy mashed potatoes and sautéed greens for a colorful, balanced plate that my family devours every time.

Creative Ways to Present

For special occasions, I arrange individual squash halves on rustic wooden boards or large platters, spreading the garlic and rosemary on top for that farmhouse vibe. Drizzling a bit more glaze just before serving makes it pop, and it always sparks compliments from guests.

Make Ahead and Storage

Storing Leftovers

After your meal, simply let the leftover squash cool, then store it in an airtight container in the fridge for up to 3 days. I love reheating it gently in the oven to keep the edges crisp rather than soggy.

Freezing

I haven’t had the chance to freeze this dish myself because it’s usually devoured too quickly, but if you want to try, I’d suggest freezing before the final glaze is applied to avoid any texture issues with the syrup.

Reheating

For the best results, reheat in a 350°F oven for about 10-15 minutes until warmed through and glossy again. Avoid microwaving if you can; the texture can get mushy, and you lose that lovely caramelized finish.

FAQs

Final Thoughts

This Roasted Hasselback Delicata Squash with Rosemary, Garlic, and Maple-Chili Glaze Recipe holds a special place in my kitchen rotation—it’s simple but feels so thoughtfully crafted every time. Honestly, I recommend giving it a try when you want to impress without stress. Once you master the slicing and glazing, it becomes one of those dishes you make again and again because it’s just that good. So grab a delicata squash, heat up your oven, and get ready for some cozy, flavorful magic!

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