Roasted Hubbard squash drizzled with a pomegranate maple glaze is a delicious fall side dish that is perfect for your holiday table. Squash lovers, try this stuffed Hubbard squash for a hearty and healthy weeknight dinner.
Looking for a new way to serve seasonal squash? This Hubbard squash is roasted in the oven, then drizzled with a sweet-tart glaze.
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I am always trying to come up with roasted Hubbard squash recipes. More often than not, it ends up turning into a stuffed Hubbard squash, but not this time.
This is a delicious, seasonal side dish. It is seasoned with just a bit of chili, then drizzled with a maple pomegranate glaze.
With Thanksgiving right around the corner, this would make a great addition to your holiday dinner.
How to cook Hubbard squash
Many readers have asked me how to bake Hubbard squash, so I wanted to break it down for you into easy step-by-step instructions.
This applies to any kind of squash similar to Hubbard. The first step is cutting it in half from top to bottom, so you can clean out the seeds and membrane.
Then, you’ll slice the squash into 1″ pieces. If you like them thicker or thinner, you can adjust to suit your preference. If you do, you’ll need to adjust baking time by a few minutes.
Place slices of squash on a parchment-lined baking sheet. Drizzle with a bit of olive oil, season with salt, pepper and a bit of chili.
Roast in a hot oven for 25 minutes, flipping halfway through to allow the squash to caramelize on both sides.
One of my favorite ways to eat this roasted squash (without the glaze) is in this Thai curry dish.
I wouldn’t recommend swapping in spaghetti squash, because the texture is completely different.
Maple Pomegranate Glaze
Now, let’s talk glaze. It is very simple – it only has three ingredients – olive oil, maple syrup and pomegranate molasses.
Pomegranate molasses is a staple in Middle Eastern kitchens. It is tart with just a hint of sweet.
Use it in dressings, to glaze chicken, vegetables or pork. It can be used to make a syrup for ice cream or pancakes as well. It is really versatile and once you try it, you’ll find so many ways to use it.
Once you’ve whisked the molasses with maple syrup and olive oil, drizzle it over the warm, roasted squash.
I used the leftover glaze to dress up some farro that I had in the fridge and it was delicious!
You can use your pomegranate molasses in this delicata squash recipe as well.
Fall side dishes
Here are a few favorites to help you round out your dinner – whether it’s a holiday dinner, Sunday dinner or midweek meal.
- Garlic fingerling potatoes – garlic potatoes get a double dose of garlic flavor – both from the garlic itself and the garlic-infused oil.
- Fall panzanella – bread salad full of roasted vegetables, crunchy apples and pecans.
- Vegan veggie cakes – vegetable patties full of chia seeds, carrots and greens.
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- 2 lb. Hubbard squash - cleaned and sliced into 1 in. thick slices
- 1 tbsp. olive oil
- 1 tsp. kosher salt (or to taste)
- 1/2 tsp. black pepper
- 1/2 tsp. aleppo pepper - sub ancho or chipotle chili powder
For the glaze
- 2 tbsp. maple syrup
- 1 tbsp. olive oil
- 1 tbsp. pomegranate molasses
- Preheat oven to 400°F / 200°C / Gas Mark 6
- Place sliced squash on baking sheet (lined with parchment), drizzle with olive oil.
- Season with salt, pepper and chili on both sides.
- Roast for 25 minutes, flipping squash over halfway through to get color on both sides.
- When squash is caramelized and easily pierced with a knife, remove from oven and set aside.
- In a small bowl, whisk together the maple syrup, olive oil and pomegranate molasses for the glaze.
- Drizzle glaze over sliced squash while warm and serve.
If you can't find aleppo pepper or chipotle chili powder, sub regular dark chili powder.
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Serving Size:2.5 pieces
Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 404mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 2g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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