Go Back

Curry Maple Roasted Delicata Squash and Sweet Potato

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!
Prep Time20 mins
Cook Time45 mins
Course: Side Dish
Servings: 5


  • ~7-8 cups delicata squash, halved, seeded and sliced into half rounds (about 1 large squash)
  • ~3 cups white sweet potato, peeled and cubed (about 1 medium sweet potato)
  • 2 Tbsp avocado oil
  • 1 Tbsp pure maple syrup
  • 1 Tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp sea salt or to taste
  • Black pepper, to taste

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.