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5 from 1 vote

Roasted Delicata Squash and Fennel

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: delicata squash
Servings: 8
Calories: 85kcal


  • 2 Delicata squash
  • 1 fennel bulb
  • 1 sprig sage (optional)
  • 2 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • salt and pepper to taste


  • Preheat the oven to 425 F
  • Wash the delicata squash and cut in half lengthwise.
  • Scoop out the seeds and slice into rings about 1/4 inch wide.
  • Wash the fennel and thinly slice the bulb.
  • Slice the sage leaves.
  • Combine the squash, fennel and sage on a baking sheet. Drizzle with olive oil and maple syrup, and then mix well to combine. Then spread out evenly on the baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Roast for 30 minutes, stir once half way through.


Nutrition facts are estimates.


Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Sodium: 20mg | Potassium: 523mg | Fiber: 2g | Sugar: 3g | Vitamin A: 31.7% | Vitamin C: 21.1% | Calcium: 4.9% | Iron: 4.8%