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


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


  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!