SPICY MAPLE-GLAZED DELICATA SQUASH RINGS WITH AN IRRESISTIBLE MISO GLAZE

This is, without a doubt, the best way to eat your fall vegetables.

I remember the first time I saw a delicata squash at the farmers market. I was drawn to its pretty, striped skin and bought one with absolutely no plan for it. It sat on my counter as decoration for a week until my husband, bless his heart, finally asked if we were ever going to eat that “fancy gourd.” That little nudge was all I needed.

My first attempt was simple enough, just roasted with salt and pepper. It was good, with that lovely sweet, nutty flavor, but I knew it could be something more. A few weeks later, a friend brought a maple-glazed version to a potluck, and a lightbulb went off. Sweet was the right direction, but it needed balance.

I went home and started tinkering. I wanted that sticky, sweet glaze, but with a little kick of heat to keep things interesting. That’s where the sriracha came in. But the real game changer, my secret little twist, came when I was staring into my fridge. A tub of white miso paste caught my eye. I wondered, what if I added a spoonful of that savory, salty goodness to the glaze? The result was these absolutely irresistible Spicy Maple-Glazed Delicata Squash Rings. The miso adds a deep, savory umami flavor that makes this dish truly unforgettable.

It’s that perfect bite of sweet, spicy, salty, and savory all at once. Now, that “fancy gourd” is a regular in my fall recipe rotation, and it never fails to impress.

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Why This Spicy Maple-Glazed Delicata Squash Rings Recipe Works

Delicata squash has become a darling of the fall season, and for good reason. Its flavor is naturally sweet, a bit like a sweet potato but with a firmer, nuttier texture. Plus, its thin skin is completely edible, which means you can skip the tedious peeling process that comes with its tougher cousins like butternut or acorn squash. This convenience makes it a weeknight-friendly vegetable that still feels special.

Traditional recipes often lean into the squash’s sweetness, pairing it with maple syrup, brown sugar, or honey. These versions are delicious, but can sometimes be a little one-note. My recipe for Spicy Maple-Glazed Delicata Squash Rings builds on that classic foundation but adds layers of complexity that elevate the entire dish from a simple side to a showstopper.

The magic is all in the glaze. Of course, we have the pure maple syrup for that classic caramelized sweetness and a touch of sriracha for a warm, pleasant heat. But the secret weapon here, the ingredient that makes everyone ask for the recipe, is the white miso paste.

Miso introduces a profound savory depth, or umami, that you just don’t get from salt alone. It cuts through the sweetness of the maple syrup and squash, creating a beautiful, harmonious balance. The rice vinegar adds a tiny spark of acidity to brighten everything up. Together, these ingredients create a glaze that is sweet, spicy, savory, and tangy. It transforms the humble delicata squash into something truly spectacular.

Ingredients for Spicy Maple-Glazed Delicata Squash Rings

The beauty of this recipe lies in its simplicity. We’re using a handful of powerful, flavor-packed ingredients to create something truly special. Here’s what you’ll need to have on hand to make my signature Spicy Maple-Glazed Delicata Squash Rings.

• 2 medium delicata squash (about 2.5 lbs total)
• 2 tablespoons avocado oil or other neutral high-heat oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon white miso paste
• 1-2 teaspoons sriracha or sambal oelek, to taste
• 1 teaspoon rice vinegar
• Toasted sesame seeds, for garnish
• 1 scallion, thinly sliced, for garnish

A few notes on these ingredients can make all the difference. When you’re picking out your delicata squash, look for ones that are firm to the touch with no soft spots or blemishes. The skin should be a creamy yellow color with dark green stripes.

For the glaze, please use pure maple syrup. The stuff labeled “pancake syrup” is mostly corn syrup and won’t give you that rich, authentic maple flavor that is so crucial here. The star of the show, the white miso paste, is also important. White miso (or shiro miso) is milder and slightly sweeter than its red counterpart, making it perfect for this glaze. It will blend beautifully without overpowering the other flavors. You can find it in the refrigerated section of most grocery stores, often near the tofu.

Step-by-Step Instructions For Making Spicy Maple-Glazed Delicata Squash Rings

Making these gorgeous squash rings is as simple as it is rewarding. Just follow these steps, and you’ll have a perfect, crowd-pleasing side dish ready in no time. We’ll prep the squash, give it an initial roast, and then finish it with that incredible glaze.

Step 1: Preheat and Prep Your Pan

First things first, get your oven preheating to 425°F. This high heat is key to getting a nice caramelization on the squash. While it’s heating up, line a large baking sheet with parchment paper. This is a non-negotiable step in my kitchen. The glaze is sticky and sugary, and the parchment paper will prevent a baked-on mess and make cleanup an absolute breeze.

Step 2: Prepare the Delicata Squash

Wash and dry your delicata squash well. Since we’re eating the skin, you want to make sure it’s clean. Using a large, sharp chef’s knife, carefully trim off the top stem and the bottom end. Slice the squash crosswise into rings that are about 3/4-inch thick. If you go too thin, they might get mushy. Too thick, and they won’t cook through as evenly. Use a regular dinner spoon to easily scoop out the seeds and stringy pulp from the center of each ring.

Step 3: Season and Initial Roast

Place all your pretty squash rings into a large bowl. Drizzle them with the avocado oil and sprinkle on the kosher salt and black pepper. Use your hands to toss everything together until each ring is lightly and evenly coated. Arrange the rings in a single layer on your prepared baking sheet. It’s important not to overcrowd the pan, as this can cause the squash to steam instead of roast. Roast for 15 to 20 minutes, flipping them over at the halfway point, until they are tender and just starting to get some nice golden-brown spots.

Step 4: Make the Miso Glaze

While the squash is having its first go in the oven, you can whip up the glaze. In a small bowl, combine the pure maple syrup, melted butter, white miso paste, sriracha, and rice vinegar. Whisk it all together vigorously until the miso paste is completely dissolved and the glaze is smooth and uniform. This might take a minute, so be patient. You don’t want any little clumps of miso.

Step 5: Glaze and Final Roast

Pull the squash out of the oven after its initial roast. Using a pastry brush, generously coat both sides of each squash ring with your spicy maple glaze. Pop the baking sheet back into the hot oven and roast for another 8 to 10 minutes. You’ll want to watch it like a hawk during this final stretch. The sugars in the glaze can go from perfectly caramelized to burnt in a heartbeat. You’ll know it’s done when the glaze is bubbling and has a beautiful, deep amber color.

Step 6: Garnish and Serve

Carefully transfer the hot, sticky, and delicious squash rings to a serving platter. For the final touch, sprinkle them with some toasted sesame seeds for a nutty crunch and thinly sliced scallions for a fresh, oniony bite. Serve them warm and get ready for the compliments to roll in.

How To Serve Spicy Maple-Glazed Delicata Squash Rings

These beautiful rings of sweet and spicy goodness are so versatile, they can play a starring role or a supporting one at almost any meal. Their vibrant look and complex flavor make any plate look and taste a little more special. You can serve them straight from the oven, warm and glistening, for the best experience.

My favorite way to serve them is as a side dish, especially for holiday meals or Sunday dinners. They are a fantastic addition to a Thanksgiving spread, offering a modern twist that pairs beautifully with turkey, stuffing, and cranberry sauce. They also work wonderfully alongside a roasted chicken, a juicy pork loin, or even a simple pan-seared steak. The sweet and savory notes of the squash complement rich, savory meats perfectly.

But don’t just limit these to side dishes. Here are a few more creative ways to enjoy them:

• On a Grain Bowl: Build a hearty and healthy bowl with a base of quinoa or farro. Top it with these squash rings, some wilted spinach, chickpeas, and a drizzle of tahini dressing for a fantastic vegetarian lunch or dinner.
• In a Salad: Let the squash rings cool slightly, then chop them into bite-sized pieces. Toss them into a fall salad with mixed greens, crumbled goat cheese, toasted pecans, and a light vinaigrette.
• As an Appetizer: Arrange the rings on a platter and serve them as a standalone appetizer at your next get-together. They are easy for guests to pick up and enjoy, and they are always a huge hit.

No matter how you choose to serve these Spicy Maple-Glazed Delicata Squash Rings, they are sure to be a conversation starter. They’re proof that a simple vegetable side can be one of the most exciting things on the table.

How To Store & Reuse Spicy Maple-Glazed Delicata Squash Rings Leftovers

If you find yourself with leftovers, which I’ll admit is a rare occasion in my house, these squash rings store and reheat surprisingly well. The key is to store them properly to maintain as much of their wonderful texture and flavor as possible. Proper storage ensures you can enjoy them again without a significant drop in quality.

First, allow the squash rings to cool completely to room temperature. Storing them while still warm can create condensation in the container, which will make them soggy. Once cooled, place them in an airtight container in a single layer if possible. If you need to stack them, place a small piece of parchment paper between the layers to prevent them from sticking together. They will keep in the refrigerator for up to 4 days.

When it comes to reheating, I would advise against using the microwave. It tends to make the squash soft and steamy. For the best results, you want to bring back some of that roasted texture. Here are my go-to methods:

• In the Oven: Preheat your oven to 375°F. Arrange the leftover squash rings in a single layer on a baking sheet and heat for 5-7 minutes, or until warmed through and the glaze is bubbly again.
• In an Air Fryer: An air fryer works beautifully for this. Set it to 350°F and heat the rings for just 3-4 minutes. They will get slightly crispy around the edges, which is just delightful.

Beyond simply reheating, you can get creative with your leftovers. Chop them up and toss them into a breakfast hash with potatoes and a fried egg. You can also add them to a frittata or omelet, or even use them as a unique and delicious topping for a flatbread or pizza with some goat cheese and arugula.

Substitutions & Variations For Spicy Maple-Glazed Delicata Squash Rings

One of the things I love most about cooking is making a recipe my own, and I encourage you to do the same. This recipe is fantastic as written, but it’s also a wonderful template for your own creativity. Whether you have dietary restrictions or just want to try something new, here are some easy substitutions and variations.

This recipe can be easily adapted to fit different tastes and available ingredients. Don’t be afraid to experiment a little based on what you have in your pantry.

• Squash Swaps: If you can’t find delicata squash, this recipe works beautifully with other winter squashes. Acorn squash is a great substitute; just slice it into half-moon shapes instead of rings. Butternut squash also works well, but you’ll need to peel it and chop it into 1-inch cubes. Adjust roasting times accordingly.
• Make it Vegan: To make this dish completely vegan, simply swap the unsalted butter for your favorite plant-based butter or use an equal amount of melted coconut oil. The flavor will be just as delicious.
• Adjust the Heat: If you’re not a fan of sriracha, you can control the spice in other ways. Use a pinch of red pepper flakes for a drier heat, or try a bit of gochujang for a smokier, slightly funky spice. If you prefer no heat at all, just leave it out entirely.
• Flavor Variations: Feel free to play with the spices. Add a quarter teaspoon of cinnamon or smoked paprika to the initial seasoning for a warmer, smokier flavor. You could also whisk a bit of fresh grated ginger or garlic into the glaze for another layer of complexity.

No matter which path you choose, the core combination of sweet, savory, and spicy will still shine through, giving you a wonderful fall side dish that you can truly call your own creation.

5 FAQs About Spicy Maple-Glazed Delicata Squash Rings

Here are some straightforward answers to the most common questions I receive about this Spicy Maple-Glazed Delicata Squash Rings recipe.

Do I have to peel the delicata squash for this recipe?

Absolutely not, and that’s one of the best parts about using delicata squash. The skin is thin, tender, and completely edible once it’s roasted. It actually adds a nice bit of texture and contains nutrients, so leaving it on is both easier and healthier. This is a huge time-saver compared to other winter squashes like butternut, which require a good bit of effort to peel.

Just be sure to give the outside of the squash a good scrub under running water before you start slicing. You want to remove any dirt or residue from the farm or the grocery store. Pat it completely dry with a towel before slicing, as a wet squash can be slippery and more difficult to handle safely with a sharp knife.

Can I make these Spicy Maple-Glazed Delicata Squash Rings ahead of time?

Yes, you can definitely do some prep ahead of time to make things easier, especially if you’re planning a big meal for Thanksgiving or a dinner party. You can wash, slice, and de-seed the squash rings up to two days in advance. Store the raw rings in an airtight container or a zip-top bag in the refrigerator. You can also whisk together the glaze ingredients ahead of time and store it in a sealed jar in the fridge for up to a week.

While you can fully cook the dish and reheat it, it is undeniably best when served fresh from the oven, when the glaze is perfectly sticky and caramelized. If you do need to cook it completely ahead of time, I recommend undercooking it slightly during the final glazing step. Then, when you’re ready to serve, reheat it in a 375°F oven for about 5-7 minutes to bring it back to life.

My miso paste won’t dissolve in the glaze, what did I do wrong?

This is a common little hiccup, so don’t you worry. Miso paste is a thick, fermented soybean paste, and it can sometimes be stubborn about dissolving, especially in cooler liquids. The most likely reason is that your melted butter had cooled down too much before you added the miso. A little bit of warmth helps it break down and incorporate smoothly.

To fix this, make sure your butter is freshly melted and warm when you add the miso. I find that using a small whisk and a bit of vigorous, steady stirring is the best method. Use the whisk to press the miso against the side of the bowl to help break it up. If it’s still clumpy, you can gently heat the entire glaze mixture in a small saucepan over low heat for just a minute, whisking constantly, until it becomes smooth. Be careful not to let it boil.

What’s the best way to cut delicata squash rings evenly?

Cutting even rings is important for ensuring they all cook at the same rate. The key is using the right tools and technique. First, you need a large, heavy, and sharp chef’s knife. A dull knife is more likely to slip, which is dangerous. Second, make sure your cutting board is secure. If it slides around, place a damp paper towel underneath it for stability.

After you trim the ends off the squash, stand it on one of the flat, cut ends. This provides a stable base. Instead of trying to saw through the squash, use a firm, downward pressure to push the knife straight through. I like to eyeball the thickness, aiming for about the width of my finger, which is around 3/4 of an inch. If it helps, you can even use a ruler to make a few small guide marks on the squash skin before you start cutting.

How can I adjust the spice level in these Spicy Maple-Glazed Delicata Squash Rings?

This recipe is very flexible when it comes to the heat level. The amount of sriracha in the recipe, 1 to 2 teaspoons, provides a mild to medium warmth that balances the sweetness without being overpowering. My family likes it right at the 2-teaspoon mark. If you are sensitive to spice or cooking for children, I would recommend starting with just 1 teaspoon, or even half a teaspoon. You can always serve extra sriracha on the side.

If you’re a true spice lover, feel free to add more. You could go up to a full tablespoon of sriracha for a serious kick. Alternatively, you can introduce a different kind of heat. A pinch of cayenne pepper will add a sharper spice, while a smoky chipotle powder could add both heat and a lovely earthy flavor. It’s your dish, so adjust it to make your own taste buds happy.

Try These Recipes Next

If you loved the cozy, crowd-pleasing flavors of these squash rings, I know you’ll enjoy some of my other favorite recipes. They’re perfect for holidays, family dinners, and making any meal feel a little more special.

• More Thanksgiving Dinner Ideas: This squash is a star on my holiday table, and this collection has all my other go-to recipes for a memorable feast.
• 110 Easy Dinner Ideas: Looking for a delicious main course to serve alongside this squash? You’ll find plenty of simple, satisfying ideas right here.
• Budget-Friendly Recipes: Great flavor doesn’t have to come with a big price tag. This list is full of delicious meals that are kind to your wallet.