Rosemary Delicata Squash with Maple Cream Drizzle

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While many of us anxiously await fall because it means pumpkin-all-the-things season, I’m just stalking the Whole Foods produce department for their first case of delicata squash. It’s sweet, creamy, tender flesh is just too delicious to pass up over mild, stringy pumpkin. That’s right, I said it. We need to delicata all the things instead. You can also eat the thin delicate skin of this squash, which makes it that much easier to prepare.

In this fall side dish, the squash is simply cut in pretty rings and roasted with fresh rosemary leaves. You could stop there but what’s the fun in that? Whip up a quick maple cream to enhance the sweetness and creaminess of the dish which will stand out just stellar next to a roasted ham, turkey, chicken, or tenderloin.


I have a fun gourd fact that I only whip out around this time of the year. Squashes and gourds (squashes’ ugly, generally inedible cousin) are a member of the same family. Within that family exists the luffa gourd. Yes, luffa like those curious weaved bath sponges you can buy at drugstores. Peel the skin of the luffa gourd and that’s exactly what you’ll find in it’s raw form! Google it!

Well, enjoy this deliciously comforting dish, my friends, and have a happy fall!

4.0 from 1 reviews
Rosemary Delicata Squash with Maple Cream Drizzle
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 medium delicata squash
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh rosemary
  • ½ teaspoon sea salt, plus additional for sprinkling
  • ¼ cup coconut cream, skimmed from a can of refrigerated coconut milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon arrowroot starch (optional)
  • ⅛ teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Prepare the squash by trimming off both ends and slicing the squash crosswise into even ½-inch slices.
  3. In a large bowl, toss the squash with the olive oil, rosemary and ½ teaspoon sea salt. Lay the squash flat on the baking sheet.
  4. Bake the squash for 20 minutes, or until sweet and tender. Sprinkle with additional sea salt, as desired.
  5. Meanwhile, whisk together the coconut cream, maple syrup, optional arrowroot starch, cinnamon and an additional pinch of sea salt in a small bowl.
  6. To serve, you may layer the roasted squash over a bed of steamed or massaged kale if desired, and drizzle the maple cream sauce on top!


About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.


  • Marla says

    Thank you, Alaena, for sharing this delectable recipe! Our rosemary is still going strong and I just picked up 3 delicatas as Autumn has definitely arrived in our neck o’ the woods. Loved the gourd trivia too! Thanks also to Angie & Mickey;)

  • Naomi Slater says

    very informational. i would like to try also. thanks for sharing….

  • […] Rosemary Delicata Squash with Maple Cream Drizzle […]

  • Pam says

    Recipe looks great! Just starting to use coconut milk! Do I purchase canned coconut milk that has been refrigerated or do I put the shelf purchased can in the refrigerator and for how long before using? Many thanks for your help! 😊

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