Roasted Delicata Squash with Crispy Onions
A delightful dish featuring tender roasted delicata squash topped with crispy onions, perfect for fall gatherings and versatile enough to pair with any main course.
Ingredients
For the Squash
- 2 medium delicata squashes Slice and scoop out seeds before cutting into half-moon shapes.
- 2 tablespoons olive oil Divided into two tablespoons for seasoning squash and cooking onions.
- Salt to taste Salt Use as preferred for seasoning.
- Pepper to taste Pepper Add according to taste.
For the Toppings
- 1 medium onion, thinly sliced Cook until crispy and golden.
- 1/2 cup breadcrumbs Optional; use for added crunch.
- Fresh herbs to taste Fresh herbs for garnish Optional for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the delicata squashes in half lengthwise, scoop out the seeds, and cut into 1 inch wide half-moon shapes.
- In a large bowl, toss the squash pieces with 1 tablespoon of olive oil, salt, and pepper.
- Arrange the seasoned squash on a baking sheet in a single layer.
Cooking
- Roast the squash for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add the sliced onions to the skillet and cook until crispy and golden, about 10 minutes.
- If using breadcrumbs, sprinkle them over the squash during the last 5 minutes of roasting.
Serving
- Remove the roasted squash from the oven and top with the crispy onions.
- Garnish with fresh herbs if desired and serve warm.
Notes
For added flavor, consider using spices like paprika or rosemary. Avoid overcrowding the baking sheet to ensure squash roasts properly. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.