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Warm Delicata Squash Salad with Balsamic and Oregano

This simple vegetable salad recipe combines roasted squash with balsamic and oregano to create the perfect gluten-free, vegetarian side for lunch or dinner. It sounds like a lot of squash, but it really cooks down in the oven. Plus, it’s so delicious, you’ll be more than pleased if there ends up being extra yield!
Author Phoebe Lapine

Ingredients

  • 2 tablespoons olive oil
  • 4 pounds delicata squash
  • 2 medium red onions halved and cut into thin half moons
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely chopped fresh oregano
  • ¼ teaspoon crushed red chili flakes
  • 1 tablespoons olive oil

Instructions

  • Preheat the oven to 400°F.
  • Remove the ends of the squash and cut it in half length-wise. Scoop out the seeds and stringy interior (a grapefruit spoon works well for this). Cut the squash into ½ inch slices. The end result will look like crescent moons.
  • On a parchment-lined baking sheet, toss the squash together with the onions, olive oil, and 1/2 teaspoon of salt. Arrange in an even layer and bake in the oven for 30 minutes, redistributing once during the cooking process, until browned and tender.
  • In the meantime, combine the vinegar, oregano, chili flakes, and 1/4 teaspoon salt . The oil and vinegar might not emulsify, but that’s okay.
  • Transfer the squash to a serving bowl and drizzle with the balsamic mixture. Garnish with additional oregano, and serve immediately.