We love delicata squash for many reasons, but especially because it has a delicate, edible rind that requires no peeling. This salad is bursting with fall flavors and is lovely paired with crusty bread and cheese for a quick and cozy dinner. It would also make a fine addition to any Thanksgiving feast.
Prep Time: 15m
Cook Time: 30m
1/2 cup raw pepitas (pumpkin seeds)
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided and more to serve
2 medium Delicata squash, halved lengthwise, seeded, and cut into 1/4-inch thick slices
1 medium red onion, halved lengthwise and cut into 1/2-inch rings
1/4 teaspoon red pepper flakes
Freshly ground black pepper
4 cups arugula, washed and dried
- Preheat oven to 350°F.
- In a bowl, mix the pepitas with ½ teaspoon extra virgin olive oil and season with salt. Spread the pepitas onto a baking sheet lined with parchment paper. Bake for about 10-15 minutes, shaking pepitas about halfway through. Remove from oven, place pepitas in a bowl to cool, and set baking sheet aside.
- Increase the oven temperature to 425°F.
- Place the squash, red onion, and pepper flakes on the same parchment paper-lined baking sheet. Drizzle with remaining olive oil, sprinkle generously with salt and pepper; toss to coat.
- Bake the squash until tender and browned, 25 to 30 minutes, stirring gently halfway through. Taste and season again with more salt and pepper, if desired.
- To serve, arrange arugula on a platter and place roasted squash and onions on top; you can do this when the squash is hot, warm, or room temperature. Drizzle with olive oil, balsamic vinegar, and top with toasted pepitas.
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