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Maple-Roasted Delicata Squash with Burrata You’ll Make All Fall

Delicata squash roasted in maple syrup, finished with creamy burrata, bright pomegranate seeds and a touch of chili is an effortless, festive side perfect for fall and winter gatherings.

Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.

Delicata is one of the easiest winter squashes to work with because its thin skin is edible, so you don’t need to peel it. Cut into elegant rings, it roasts quickly and presents beautifully on a plate.

This maple-roasted delicata recipe was inspired by a couple of recent favorites and combines the best elements: a sweet maple glaze, roasted rings caramelized with sage, then topped with creamy burrata, crunchy pomegranate and a pop of heat from fresh chili or red pepper flakes.

Why this Recipe Works

  • Delicata squash has an edible skin, so prep is faster and cleaner.
  • Maple syrup brings caramelized sweetness that’s balanced by burrata’s creaminess, tart pomegranate arils and the warmth of chilies.
  • The squash roasts on a single sheet pan, which keeps cleanup simple.
  • Minimal ingredients and straightforward technique make it ideal for entertaining or a quick weeknight side.

This dish is seasonal, visually appealing and easy to make — equally at home on a holiday table or served at a relaxed weeknight dinner.

Please meet a delicata squash:

1 Delicata Squash, on a black slate, on a black background. Overhead shot.

I love burrata.

Burrata elevates a lot of savory dishes with its soft, milky center. If you prefer a dairy-free version, omit the cheese — the maple-roasted squash with pomegranate and chilies still shines on its own.

Pomegranate seeds add bright color, juicy texture and a festive note that’s perfect for holiday plating. A scattering of arils across the warm squash gives each bite a refreshing tartness.

How to Make This Recipe

  • Slice the delicata into rings, remove seeds, then toss with olive oil, maple syrup, sage, salt, pepper and chilies.
  • Roast the rings until golden and caramelized, then top with torn burrata and pomegranate seeds before serving.

Squash is washed and ready to be sliced:

3 whole Delicata Squashes, on a black slate, on a black background. Overhead shot.

Slice into rings and arrange on a sheet pan:

Sliced roasted squash rings on baking sheet, up close, topped with fresh sage leaves. Pre Oven.

Ready for the oven to caramelize:

Sliced roasted squash rings on baking sheet, can see entire sheet, topped with fresh sage leaves. Pre Oven.

After roasting, add chilies and crisp sage:

Sliced roasted squash rings on baking sheet, topped with chilies and fresh sage leaves, up close. Post-oven.

Plate the squash and finish with burrata and pomegranate:

Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate, on the right side.

The contrast of sweet maple and spicy chili works especially well with the creamy burrata. Use red pepper flakes for gentle heat or minced fresh red pepper for a brighter, fresher spice. This method also adapts well to other winter squash varieties if you want to experiment.

Cook’s Tips

  • Wash the squash thoroughly — you’ll be eating the skin, so remove any dirt or residue.
  • Slice the rings to even thickness so they roast uniformly.
  • A spoon makes it easy to scoop seeds from each ring.

Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate, on the left side.

Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.

Maple Roasted Delicata Squash with Burrata

Sweet, maple-glazed delicata squash roasted until caramelized, topped with burrata, pomegranate seeds and a hint of spice — a festive side that’s simple to prepare and full of flavor.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Californian
Servings: 8
Author: Daniela Gerson

Ingredients

  • 3 Delicata squash
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • handfull fresh sage leaves
  • 2-3 balls burrata 8oz/balls
  • 1 pomegranate de-seeded
  • 1 teaspoon fresh red pepper, minced or 1/8 teaspoon red pepper flakes (if you enjoy heat use both!)
  • 1 teaspoon kosher salt
  • black pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • Rinse the delicata squash thoroughly. Cut crosswise into ¾” (about 2 cm) discs and scoop out seeds with a spoon. Arrange the discs on a roasting pan.
  • Drizzle olive oil and maple syrup over the squash and toss by hand to coat evenly. Season with kosher salt, black pepper and red pepper flakes if using. Add fresh sage leaves and toss again.
  • Roast for 20 minutes, then flip the discs and add the minced fresh red pepper if using. Roast another 10–15 minutes until golden, caramelized and slightly charred at the edges.
  • Transfer the roasted squash to a serving platter. Tear or break up the burrata and scatter it over the warm rings. Sprinkle pomegranate seeds and flaky sea salt before serving.

Notes

  • Wash the squash well since the skin is eaten.
  • Cut the squash rings as evenly as possible for even cooking.
  • Use a spoon to scoop seeds from each ring easily.

If you try this recipe, leave a comment to share how it turned out. Tag the author on social media to show your version of the dish.

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