Loaded Maple Delicata Squash Bowl

Loaded Maple Delicata Squash Bowl with maple vinagerette

This Loaded Maple Delicata Squash Bowl is the perfect easy weeknight dinner or lunch option! It’s loaded with couscous, spicy roasted cauliflower, maple roasted delicata squash and topped with a maple vinaigrette. Spicy, cozy, warm, the best dish for Fall!

October is officially here! This is one of my favorite months of the year – from the anticipation for the holiday season coming up, the delicious Fall recipes, and of course, all of the seasonal produce. Now, don’t get me wrong, I love pumpkin and apples SO much. I mean, just see my Cinnamon Apple Spice Muffins or my Pumpkin Spice Whoopie Pies

However, one of the most underrated Fall superstars in my humble opinion is SQUASH! Oh yes, squash. From zucchini, to butternut, to spaghetti squash and of course, my true love: Delicata Squash!! 

side view of Loaded Maple Delicata Squash Bowl

What is Delicata Squash?

I love love love this squash. I buy mine every year from Trader Joe’s where they sell it for just .99 per squash (yup, not by pound!) so it’s an amazing deal. I love how rich, creamy and just melt in your mouth it is. When you roast it, it brings out the natural sweetness and you can eat the skin which adds a wonderful texture to the meal. 

delicata squash

For this Loaded Maple Delicata Squash Bowl, I wanted to combine my favorite squash with some other delicious ingredients to make the best loaded bowl I possibly could dream of! Oh, and did I mention it’s vegan?! Yup. 

The base is a buttery and delicious Israeli couscous that is so delicious I could probably just eat the entire pot of it. On top, you have delicious roasted maple delicata squash using REAL maple syrup. Next, you have five spiced roasted cauliflower which is smoky, slightly spicy and the perfect companion to the sweetness of the maple syrup. For a nice texture change and crunch, I threw in half of a honeycrisp apple and finally…a super easy, pantry staple maple vinaigrette to tie everything together! Sound good? Great! Let’s get into how to make it! 

Ingredients You Need for Loaded Maple Delicata Squash Bowl: 

  • Isareli (pearled) couscous 
  • Delicata squash 
  • Cauliflower 
  • Maple syrup 
  • Greens 
  • Honeycrisp apple 
  • Spices like: cinnamon, five spice powder, cumin, cayenne
  • Olive oil 
  • Salt and pepper 
  • Balsamic vinegar

How to Make Loaded Maple Delicata Squash Bowl: 

Preheat the oven to 400 degrees and get out a large roasting sheet pan! First let’s slice up the delicata squash and cauliflower and get it roasting as that will take the longest time. 

Carefully begin slicing your squash into large circles like this: 

sliced delicata squash

Then slice them in half to make rounds and use a spoon to carefully scoop out the seeds. 

Set these aside. Slice your cauliflower into small florets. Throw these into a small bowl and drizzle with olive oil, five spice powder, cumin, salt, pepper and a pinch of cayenne. Toss until they are fully coated. Place these on half of a large sheet pan. 

roasted cauliflower

In another bowl, add the delicata squash. Drizzle with olive oil, salt and then, generously add about 2 tbsp of maple syrup. Gently toss until fully coated. Place these on the other half of the sheet pan. 

close up of maple roasted delicata squash

Roast in the oven at 400 for 15 minutes. Remove, turn and flip the veggies carefully and then roast for an additional 15 minutes. 

While the veggies are roasting, make the couscous! Begin by boiling about 1 and ¾ cups of water in a kettle. Add a drizzle of olive oil to a medium sized pot. When hot, add the couscous into it. Toast the couscous until it’s light brown. By now, the water should be done boiling so add it directly to the pot of couscous. Cover this and let it cook on low for about 6-7 minutes, stirring every once in a while. Once it’s done, leave the cover on the pot and let it sit for 5-10 minutes before serving. The water should be completely evaporated! For extra flavor, add a tbsp of butter, salt, pepper and garlic powder. SO yum. 

buttery couscous in pot

Next, quickly dice up half of an apple for your bowl. If desired, to a pan, add a drizzle of olive oil and let it get warm. When warm, add a few large handfuls of greens and let them cook through. 

hands touching Loaded Maple Delicata Squash Bowl

Now to assemble the bowls! First, add a generous helping of the buttery couscous. On top, add some greens, the cauliflower, roasted maple delicata squash and of course the chopped apple. You can certainly eat it as is but if you want to take it up a notch, add on a super simple maple vinaigrette! 

two hands holding the Loaded Maple Delicata Squash Bowl

Combine maple syrup, olive oil, balsamic vinegar, garlic powder, a hint of cinnamon and a pinch of salt. Mix together until combined. Generously dress the bowl with vinaigrette. Aaaaand you’re all set! Eat up and enjoy this loaded bowl of goodness!

Did you enjoy this recipe? Here are a few others you might like: 

Thai Peanut Butternut Squash Bowl 

Roasted Garlic Couscous Breakfast Bowl 

Winter Vegetable Buddha Bowls

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 6 votes
Print

Loaded Maple Delicata SquashBowl

Course Main Course
Cuisine American
Keyword buddha bowl, delicata squash soup, grain bowl, maple delicata squash, nourish bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Haylie

Ingredients

Roasted Cauliflower

  • 1 head of cauliflower, chopped into florets
  • 1-2 tbsp olive oil
  • 1/2 tsp five spice powder
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/4 tsp salt

Roasted Delicata Squash

  • 1 large delicata squash, sliced into round halves
  • 1/4 tsp salt
  • 2 tbsp pure maple syrup
  • 1 tbsp olive oil

Other Bowl Ingredients

  • 1 honeycrisp apple, diced into bite size pieces
  • 8 oz Israeli couscous
  • 1 and 3/4 cup boiling water
  • 1 tbsp butter (or vegan butter)
  • salt, pepper and garlic powder to season couscous
  • 3 cups mixed greens (kale, spinach etc.)

Maple Vinaigrette

  • 3 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1.5 tbsp maple syrup
  • 1/4 tsp garlic powder
  • pinch of salt

Instructions

  1. Preheat the oven to 400 degrees and get out a large roasting sheet pan. Set this aside.

  2. Take your delicata squash and carefully begin slicing it into large circles. Then slice them in half to make rounds and use a spoon to carefully scoop out the seeds (see picture above for reference)Set these aside.

  3. Slice your cauliflower into small florets. Throw these into a small bowl and drizzle with olive oil, five spice powder, cumin, garlic powder, salt, pepper and a pinch of cayenne. Toss until they are fully coated. Place these on half of the large sheet pan. 

  4. In another bowl, add the delicata squash. Drizzle with olive oil, salt and then, generously add about 2 tbsp of maple syrup. Gently toss until fully coated. Place these on the other half of the sheet pan. 

  5. Roast in the oven at 400 for 15 minutes. Remove, turn and flip the veggies carefully and then roast for an additional 15 minutes. 

  6. While the veggies are roasting, make the couscous. Begin by boiling about 1 and ¾ cups of water in a kettle.

  7. Add a drizzle of olive oil to a medium sized pot. When hot, add the couscous into it. Toast the couscous until it’s light brown. By now, the water should be done boiling so add it directly to the pot of couscous. Cover this and let it cook on low for about 6-7 minutes, stirring every once in a while. Once it’s done, leave the cover on the pot and let it sit for 5-10 minutes before serving. Add butter, garlic powder, salt and pepper for seasoning.

  8. Dice a honeycrsip apple into bite size pieces for your bowl. To a pan, add a drizzle of olive oil. Once it's warm, add the 3 cups of greens and let those cook down. Add a pinch of salt to season.

  9. To make the vinaigrette: combine maple syrup, olive oil, balsamic vinegar, garlic powder, a hint of cinnamon and a pinch of salt. Mix together until combined.

  10. Assemble the bowls! Start with a generous helping of couscous on the bottom, followed by the cauliflower, delicata squash, apple, greens and then generously dress the bowl with the maple vinaigrette. Enjoy!

12 comments / Add your comment below

  1. 5 stars
    I’ve never tried delicata squash but every time I see a recipe I want to try it. This recipe is no exception! Love the maple vinaigrette and the chunks of apple! Great recipe Haylie!

  2. 5 stars
    Real maple syrup is the only way to go, if you ask me 😉 This bowl just screams fall, Haylie! And $0.99 each??! What? I’d be stocking up like crazy, lol. Squash for every single meal! I get all sorts of cozy feel good vibes just looking at this deliciousness so I can only imagine how yummy it is. Awesome recipe! Cheers to almost Friday, girlie!

  3. 5 stars
    Haylie, you’ve really nailed the flavors in this squash bowl! Baking the squash with maple sounds so yummy – and pairing it with spicy cauliflower – brilliant! Love the greens and apples, too. It really is a BALANCED BOWL! 🙂

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