Crunchy Maple Glazed Squash

This Crunchy Maple Glazed Squash is an easy side dish made with delicata squash, maple syrup, thyme, and breadcrumbs. The caramelized glaze and crunchy topping make it a perfect addition to weeknight dinners or holiday meals.

What You’ll Need

• Delicata squash

• Maple syrup

• Butter

• Thyme

• Bread crumbs

• Salt and pepper

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How to Make It

1. Prep the Squash
   Microwave or steam the sliced delicata squash until slightly tender.

2. Toss with Maple & Seasoning
   Combine part of the maple syrup mixture, olive oil, salt, and pepper with the squash.

3. Arrange & Bake
   Stack the squash in a greased baking dish, drizzle with maple mixture, and bake until tender.

4. Toast & Add Breadcrumbs
   In a skillet, toast the breadcrumbs with remaining oil, thyme, salt, and pepper, then sprinkle over the baked squash.

5. Serve
   Drizzle with any leftover maple syrup mixture if desired and enjoy.

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Tips for the Best Maple Glazed Delicata Squash

• Squash Options: Delicata is great, but acorn or butternut squash can also be used.

• Sweetener Swap: Maple syrup adds rich flavor, but honey can be substituted if needed.

• Prep Tip: Microwave sliced squash for a few minutes to soften it to make slicing easier.

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I loved this so much I immediately added it to my Christmas dinner menu.  The maple and thyme worked so well together and caused some delicious caramelized spots on top. The texture contrast with the breadcrumbs is just awesome.  Thank you so much to Sarah T. for sharing her recipe!

I wasn’t always a veggie fan, but over the years I’ve learned to love trying new produce. Delicata squash quickly became a favorite after I used it in Quinoa Stuffed Squash Boats last year. Give this Crunchy Maple Glazed Squash a try and let me know in the comments how it came out.

Crunchy Maple Glazed Squash

Ingredients

• 1/2 cup pure maple syrup
• 1 teaspoon dried thyme, divided
• 2 large delicata squash, peeled, halved, seeded and thinly sliced
• 3 tablespoons water
• 1/4 cup plus 2 tablespoons olive oil, divided
• 1-1/2 teaspoons salt, divided
• 1-1/2 teaspoons pepper, divided
• 1/2 cup panko bread crumbs

Instructions

1. Preheat oven to 375°. In a large saucepan, heat maple syrup and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.
2. Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.
3. On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons maple syrup mixture over squash.
4. Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional maple syrup mixture.

Notes

Inspired by: https://www.tasteofhome.com/recipes/crunchy-honey-glazed-butternut-squash/

Other recipes you may enjoy:

Quinoa Stuffed Squash Boats

Pretzel Topped Sweet Potatoes

Roasted Squash & Rice Salad