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A white plate features a Delicata Squash Salad with roasted delicata squash slices, sautéed onions, fresh basil leaves, and a poached egg in the center, all artfully arranged on a white background.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: delicata squash, easy salad recipe, roasted squash, salad recipe
Servings: 1 salad
Author: The Modern Nonna

Equipment

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

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.

Nutrition

Serving: 1 salad | 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
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