Spicy, sweet and savory, this curry maple roasted delicata squash and sweet potato is a must-have recipe for the fall and winter months. For something a little different, serve this simple and healthy side dish for Thanksgiving!
I don’t know about you, but I love winter squash season. While I adore all the varieties, delicata is my favorite, and I can easily eat it over and over again during the colder months. In this case, I combined it with white sweet potato (huge fan of these, also called hannah sweet potatoes) to bulk up the side dish and mix things up a little bit as well.
But, what makes this dish really shines is the flavor additions: curry powder, cinnamon and maple syrup. It adds spice, warmth, savoriness and sweetness that tastes out of this world with the squash and sweet potato. The flavor is seriously unreal! For a bit of crunch and nutty flavor, I sprinkled the roasted veggies with toasted pecans after baking — the perfect fall garnish.
I love this roasted vegetable mixture with baked chicken and of course, it would pair well with Thanksgiving turkey too. Personally, I think it would be a standout side dish on the Thanksgiving dinner table. It would be something a little different and untraditional from the commonly-served winter squash and sweet potato dishes. I have no doubts it would be a hit!
Cheers and enjoy!
Curry Maple Roasted Delicata Squash and Sweet Potato
Optional for serving:
- 1/4 cup raw pecans, dry toasted and roughly chopped
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the squash and sweet potato to the prepared baking sheet. In a small bowl, whisk together the avocado oil, maple syrup, curry powder, cinnamon, sea salt and black pepper. Taste and adjust flavor, as desired.
- Pour oil mixture over vegetables and toss to coat. Spread vegetables evenly on the pan. Bake in prepared oven for 45 minutes, stirring halfway through.
- While veggies are finishing in the oven, dry toast your pecans, if using. Heat a small skillet over medium-high heat. Add the raw pecans and toast, stirring frequently for about 4-5 minutes, or until fragrant and a little darker in color. Set aside to cool slightly and then roughly chop. Sprinkle on roasted vegetables, once done.
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