Pumpkin is everywhere, but true squash connoisseurs know that Delicata is where it’s at. Its name is no accident – the flesh is more delicate in flavor than pumpkin, and the silky texture and sweet taste will win you over in no time. Delicata squashes are also smaller and more manageable than larger winter varieties, and they’re easy to cut in half, too, since their flesh is less than an inch thick. One large squash will give you four nice side dish servings.
This is our favorite preparation of Delicata squash, and it couldn’t be more easy. Filled with red onions and drizzled with Garlic Gold Oil, they’re a sweet and savory side dish you’ll want to make again and again.
For a brilliantly easy dinner, serve them alongside our Moroccan Chicken with Chickpeas and Onions, which bake in the same oven.
-Coco Harris, Recipe Editor for Garlic Gold
- 1 large (about 9-inch long) Delicata squash
- 1 small red onion, diced
- 2 tablespoons Garlic Gold Oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 375F and line a baking sheet with aluminum foil or parchment paper.
- Using a heavy chef's knife or cleaver, halve the squash lengthwise. Scoop out the seeds and set aside – they're great roasted just like pumpkin seeds.
- Place the halves of the squash skin side down on the baking sheet. Sprinkle the diced red onion into the hollow part of each squash, then drizzle with Garlic Gold Oil and season with salt and pepper.
- Bake the squash for one hour, until onions are golden brown and squash is tender and cooked through. Cut the boats in half and serve.
