Delicata Squash Salad

5 from 1 vote

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This Delicata Squash Salad perfectly captures the comforting flavors of 🍁 fall. You can enjoy it topped with a fried or poached egg for a more hearty meal, or serve it as a side dish without the egg. Delicata squash is special for its edible and delicate skin, which means you don’t need to peel it! A drizzle of maple syrup adds some sweetness to this salad, making it so satisfying. Enjoy this recipe for a cozy lunch, and let me know how it turns out!

Why You’ll Love Delicata Squash Salad

You’ll love this Delicata Squash Salad because it perfectly combines the satisfying flavors of fall with the convenience of easy prep. The roasted Delicata squash, with its edible skin, eliminates the hassle of peeling while adding a slightly sweet taste. Paired with roasted onions and peppers, this dish offers a balanced blend of textures and flavors. Whether topped with a perfectly poached egg for a satisfying meal or served as a versatile side dish, this recipe’s simplicity and versatility make it the perfect addition to your 🍂 autumn cooking rotation.

How to Prepare Delicata Squash Salad

🔥 Preheat the oven to 425F (220C)

💦 Wash, pat dry, and use a chef’s knife to cut the squash into quarter-inch half-moons.

🧅 Peel, halve and slice the onion.

🫑 Remove the stem and seeds from the pepper, then cut into strips.

✨ Place squash, onions, and peppers on a lined baking sheet.

🧂 Drizzle with olive oil, add salt and pepper to taste, and massage to coat evenly and then lay veggies flat on the baking sheet.

♨️ Bake on the middle rack for 40-45 minutes, checking earlier if needed.

🍁 When veggies are golden and caramelized, place them in a bowl and add a drizzle of maple syrup.

🍳 Add 1-2 fried or poached eggs. Optionally, add goat or feta cheese.

🔥 Serve warm and enjoy.

Nonna’s Tip 🧅

You can use Honeynut or Acorn squash, as the skin is also edible. You are welcome to use any other type of squash, but make sure you peel it first.

Roasted Squash

Variations and Substitutions for Delicata Squash Salad

Feel free to mix and match these variations and substitutions based on your preferences and what you have on hand. Remember, if you are changing or adding ingredients, you may have to experiment and adjust the quantities.

  1. Substitute or add other vegetables such as sweet potatoes, 🥕 carrots, zucchini, or Brussels sprouts.
  2. Add fresh 🌿 herbs such as rosemary, thyme, or parsley.
  3. Try 🧀 parmesan, cheddar, or blue cheese instead of goat or feta cheese.
  4. In addition to, or instead of a cooked egg, feel free to add cooked 🥓 bacon bits, sausage slices, or grilled chicken for extra protein.

Similar Recipes

Best Served With

  • A crusty bread like my No Knead Peasant Bread
  • A bowl of grains such as white rice, brown rice, or quinoa
  • Some naan or pita

Common Questions

Question or concern?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste, so please always taste and adjust it as you cook.

How should I cook the egg on top of the delicata squash salad?

You can prepare the egg however you’d like. I poached an egg, but feel free to use a fried egg or to leave out the egg and enjoy this recipe as a side dish.

Can I use a different type of squash?

You can use honeynut or acorn squash, as the skin is also edible. You are welcome to use any other type of squash, but make sure you peel it first.

How long will the veggies take to cook?

Check on the veggies, as the timing will depend on the oven or how thick you cut them.

What type of cheese can I add to the salad?

Feel free to add feta or goat cheese to your Delicata Squash Salad for extra creaminess and deliciousness.

Roasted Squash

Delicata Squash Salad

You’ll love this Delicata Squash Salad because it perfectly combines the satisfying flavors of fall with the convenience of easy prep. The roasted Delicata squash, with its edible skin, eliminates the hassle of peeling while adding a slightly sweet taste.
5 from 1 vote
Course: Salad, Side Dish
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

  • 1 small Delicata squash, remove seeds and cut into half moons
  • drizzle of olive oil
  • 1 small yellow onion, sliced
  • 1 sweet pepper, I used cubanelle
  • salt and pepper, to taste
  • drizzle of maple syrup
  • 1-2 poached eggs, or fried egg
  • any herbs for garnish, optional

Instructions 

  • Wash and dry the squash, then cut it in half. Remove the seeds and slice into quarter-inch half-moons.
  • Peel and cut the onion in half and slice it. Remove the stem and seeds and cut the pepper into strips.
  • Preheat the oven to 425°F. Place the squash, onions, and peppers on a lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
  • Massage the squash and vegetables thoroughly to ensure every piece is coated. Arrange the vegetables flat on the baking sheet for even cooking. Bake on the middle rack for 40-45 minutes.
  • The cooking time will vary depending on the oven and how thick or thin you cut the squash, so make sure to check on it earlier.
  • When the veggies are golden and caramelized, place them in a bowl, and add a drizzle of maple syrup.
  • Cook 1-2 fried or poached eggs. Place the poached egg on top and enjoy this dish served warm. Feel free to add some goat or feta cheese for extra deliciousness.

Video

Nutrition

Calories: 300kcal, Carbohydrates: 57g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 185mg, Sodium: 176mg, Potassium: 2066mg, Fiber: 11g, Sugar: 20g, Vitamin A: 10190IU, Vitamin C: 216mg, Calcium: 188mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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