Delicata Squash Salad
on Oct 18, 2022, Updated Sep 18, 2025
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Delicata Squash Salad, but make it extra 😌. This isn’t your average roasted veggie situation. Instead, think golden half-moons of sweet squash, jammy onions, and tender peppers all tied together with a drizzle of maple syrup. It perfectly captures the comforting flavors of fall 🍁. Want to turn it into a full meal? Drop a poached or fried egg 🍳 on top and let that yolk do its thing. No peeling required due to its edible and delicate skin, and it’s just the right balance of sweet, savory, and slightly fancy without even trying. Consider your cozy lunch goals unlocked.
Why You’ll Love Delicata Squash Salad
This salad doesn’t try too hard, but still shows up looking seasonal and smug 🍂 about it. 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.
Ingredients
🎃 Delicata Squash: The sweet, nutty star of the show. When roasted, those half-moon slices turn golden, tender, and slightly crisp around the edges. It’s basically autumn on a plate!
🫒 Olive Oil: Just a light drizzle to help everything roast to perfection. Adds that subtle fruitiness and helps caramelizes the squash and other veggies like a dream.
🧅 Yellow Onion: Sliced thin so it softens and turns nice and jammy in the oven. Adds mellow sweetness that balances the squash.
🫑 Sweet Pepper: Mild, slightly smoky, and brings a soft crunch. Adds colour and depth without overpowering the dish. I used cubanelle, but you can use any sweet pepper!
🧂 Salt & Pepper: The classic duo that makes every bite better. Season to taste, but don’t be shy! I use Redmond Sea Salt, but you can use whatever kind you prefer.
🍁 Maple Syrup: Just a hint drizzled over at the end. It gives that glossy finish and deep, caramel-like sweetness that takes things next-level.
🍳 Poached or Fried Egg: Runny yolk = built-in sauce.
🌿 Fresh Herbs (optional): A sprinkle of chives, rosemary, thyme, parsley, or whatever you’ve got on hand. Not essential, but they do make it a little extra!
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.
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.
- Substitute or add other vegetables such as sweet potatoes, 🥕 carrots, zucchini, or Brussels sprouts.
- Add fresh 🌿 herbs such as rosemary, thyme, or parsley.
- Try 🧀 parmesan, cheddar, or blue cheese instead of goat or feta cheese.
- 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
Cranberry Quinoa Salad
25 mins
Kale Pomegranate Salad
15 mins
Peach Burrata Salad
10 mins
Roasted Delicata Squash
40 mins
Best Served With
- A crusty bread like my No Knead Peasant Bread.
- A bowl of fluffy grains such as white rice, brown rice, or quinoa will work great if you want to bulk things up.
- Some naan or pita for scooping and not wasting a single roasted onion.
Common Questions
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.
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.
Check on the veggies, as the timing will depend on the oven or how thick you cut them.
Feel free to add feta or goat cheese to your Delicata Squash Salad for extra creaminess and deliciousness.
You roast the delicata squash at 425F.
You can use any of your favorite seasonings, but thyme and rosemary, cayenne and cinnamon, or garlic powder and onion powder are all great suggestions.
Delicata Squash Salad
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.
Nonna’s Notes
- Get Creative: Add crumbled goat cheese or feta for an extra tangy bite, or toss in a handful of arugula for some peppery contrast.
- Sweet Touch: Use hot honey instead of maple syrup if you’re craving a spicy-sweet combo.
- Fresh Finish: Garnish with fresh herbs like dill, chives, or parsley to brighten up the whole dish.
- Make it a Meal: Serve over warm farro or with a slice of crusty bread to soak up all the goodness.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
