Spices and Seasons – Roasted Delicata Squash with Whole Spices, Thyme and a Hint of Maple



Well, Happy Monday All! I am back from warm, colorful and vibrant India to this rather Weird Weather Monday. Turns out I missed quite a bit of snow action! When on vacation, I like to stay away from social media, to allow myself to truly savor the colors and flavors of the locale and in India, the locale is never dull. I am completely recharged with new flavors, scents and ideas that I will be inspired by to conjure up a wonderful year of spices and seasons. If you are stuck at home and have a stock of squashes today’s dish is for you.


I am often asked about eating local during the winter. The great thing about nature is that our body adapts to the seasons, and in winter our bodies crave for the warmth and comfort of beans, soups, lentils and meat. Then there are the roots and the squashes. The magic of squashes are that they last if stored right through the season. In our little storage, we end up with at least 40 delicates and a handful of butternut squashes to boot. Along with these, we have a whole bunch of stuff that are chopped up and stored, beans, spinach, chili peppers, carrots to name a few and a bunch of carrots and beets still underground. It will not last all of winter but between these and the markets it will certainly go a long way.


Today’s dish pretty much came together in 25 minutes, here I have used Delicata squash peeled and cubed. It is worth mentioning that the thin skin of the delicata is edible, but since my kids do not like it, I leave them out. As for the rest of the dish I pretty much tossed a few ingredients that were readily available and this dish was born.

Roasted Delicata Squash with Whole Spices, Thyme and a Hint of Maple

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A festive and flavor dish with delicata squash, whole spices and a hint of maple syrup.


  • 3 cups of cubed and peeled Delicata squash (about 1 large, 11/2 pounds squash)
  • 11/2 tablespoons of mustard or extra virgin olive oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon salt
  • 11/2 teaspoons Bengali 5 Spice blend or fennel seeds
  • 1 tablespoon maple syrup
  • 3 tablespoons dried cranberries
  • 2 tablespoons pecans (optional)
  • 1 tablespoon freshly chopped thyme.


  1. Pre-heat the oven to 350 degrees,
  2. Place the squash, oil, ginger, salt, Bengali 5 Spice blend or fennel seeds, maple syrup, cranberries and pecans in a mixing bowl and toss well.
  3. Place the mixture in a bake proof dish and roast for 15 to 20 minutes.
  4. Sprinkle with the thyme.
  5. Serve immediately!





About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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