Roasted Squash Salad

Roasted Squash

This roasted Delicata squash recipe has all the comforting flavours of fall. It is a beautiful and warm dish that can be enjoyed with a fried, or poached egg on top. It can also be enjoyed as a side dish to a main course without the egg as well. Delicata squash is extremely special and one of my favourite types of squash because the skin is edible and so delicate. You do not need to peel it and struggle. Honeynut and Acorn squash also have edible skin, so you are more than welcome to use these varieties as well. If you cannot find any of the types mentioned, you can absolutely make this recipe with any other squash that you enjoy but be sure to peel it if the skin is tough. The roasted onions and peppers pair perfectly with it, but you can absolutely add any veggies you like. The drizzle of good quality maple syrup adds a beautiful subtle sweetness to this recipe, it truly tastes like a big hug in a bowl. You can find my tutorial on how to poach the perfect egg linked here How to Poach the Perfect Egg in Just 5 Minutes – The Modern Nonna and, in my notes, below as well. I personally love having this recipe for lunch especially with the cooler weather upon us. If you make it, please leave me a comment or review and let me know how it was.

Roasted squash

Roasted Squash Salad

Themodernnonnathemodernnonna
I personally love having this recipe for lunch especially with the cooler weather upon us. If you make it, please leave me a comment or review and let me know how it was.
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Prep Time 10 mins
Cook Time 40 mins
Servings 1

Ingredients
  

  • 1 small Delicata squash remove seeds and cut into half moons
  • drizzle of olive oil
  • 1 sliced small yellow onion
  • 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 are optional

Instructions
 

  • Wash and pat dry the squash. Cut off each end and carefully cut it directly in half. Scoop out the seeds, place the squash flesh side down and cut it into quarter inch half-moons all the way down.
  • Peel and cut the onion in half and slice it. Remove the stem and seeds and cut the pepper into strips.
  • Pre-heat the oven to 425F. Place the squash, onions, and peppers on a lined baking sheet, drizzle on the olive oil, add salt and pepper to taste.
  • Massage the squash and veggies really well so that every piece is coated. Make sure the veggies lay flat on the baking sheet so they can all cook evenly. Bake on the middle rack for 40-45 minutes.
  • The time will vary depending on the oven and how thick/thin you cut the squash so 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. I have linked the poached egg method in my description and notes below. Place the poached egg on top and enjoy this dish served warm. Feel free to add some goat or feta cheese for extra deliciousness.

Notes

Please note that I am linking my poached egg tutorial here How to Poach the Perfect Egg in Just 5 Minutes – The Modern Nonna. 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 welcomed 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 on top for extra creaminess and deliciousness.
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