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Transform humble roasted delicata squash into a centerpiece worthy of your Thanksgiving table with a few choice toppings: ruby red pomegranate seeds, fragrant fresh herbs, and crispy fried onions.
A winter squash—belonging to the same family as all your favorite fall players (including butternut, acorn, and spaghetti squash)—delicata squash requires far less prep time than many of its cousins. More like zucchini in nature, slender, striped delicata squash has thin, edible skin, so there’s no need to peel it before roasting, though you will need to scoop the seeds out of the squash halves before slicing them into skinny half-moons. For optimal browning, spread the cut squash across 2 baking sheets and avoid using parchment paper; direct contact with the sheet pan helps the squash turn golden and crispy.
That alone is a vegetarian side dish that’ll fit any weeknight fall dinner, but to take it over the top, we piled the roasted squash atop a lemony yogurt sauce lightly sweetened with honey (swap in maple syrup if it’s what you’ve got). Store-bought fried onions are crispy right out of the package, but we take things further by tossing them in a garlicky spice mixture and briefly re-toasting them for supreme crunch. Pomegranate seeds and fresh parsley bring color and brightness, but you could play around with dried cranberries, arugula, or crushed toasted hazelnuts for texture. This might be the first time roasted vegetables outshine the holiday turkey.
Head this way for more winter squash recipes everyone will love, including steamed kabocha squash, caramelized acorn squash with tahini honey, and Butternut Squash Parmesan →
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What you’ll need
Crispy Fried Onions
$15 At Amazon
Cutting Board
$10 At IKEA
Rimmed Baking Sheet
$32 At Amazon
Medium Bowl
$17 At Amazon
Platter
$40 $30 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
1 hour 5 minutes
Yield
2–4 servings
Ingredients
Squash
2
¼
1
1
Onions and Assembly
1
½
½
½
1
1
3
½
¼
Preparation
Squash
Step 1
Place racks in upper and lower thirds of oven and preheat to 400°. Toss 2 medium delicata squash (about 2 lb. total), halved lengthwise, seeds removed, sliced ½" thick, ¼ cup extra-virgin olive oil, 1 Tbsp. garlic powder, and 1 Tbsp. ground cumin in a medium bowl to coat; season generously with kosher salt.
Step 2
Arrange squash in a single layer on 2 large rimmed baking sheets, dividing evenly. Roast, turning halfway through, until tender and golden brown, 35–40 minutes. Set squash aside. Reduce oven temperature to 350°.
Onions and Assembly
Step 3
Mix 1 cup store-bought fried onions, ½ tsp. garlic powder, ½ tsp. ground cumin, ½ tsp. paprika, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until onions are coated. Spread out in an even layer on another rimmed baking sheet and bake until golden brown, about 4 minutes. Let spiced onions cool slightly.
Step 4
Meanwhile, whisk juice of ½ lemon, 1 cup plain whole-milk Greek yogurt, 1 Tbsp. honey, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another small bowl.
Step 5
To serve, spread yogurt sauce on a platter; arrange reserved squash over. Top with spiced onions, then drizzle with remaining 2 Tbsp. honey. Scatter ½ cup pomegranate seeds and ¼ cup chopped parsley over.
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Reviews (5)
Back to TopI made this for Thanksgiving and it was delicious! My favorite dish on the table!
Anonymous
NY
12/13/2023
How is this supposed to be served? Hot? Room temp? Looks delicious just trying to figure that last part out.
Anonymous
11/22/2023
This was outstanding. The best delicata squash I've ever made. Easy to make and put together. The combination of sweetness (honey), tang (yogurt) and heat (cumin) are delicious. And, the pomegranate seeds add a wonderful crunch. It also looks beautiful. I can't wait to make it again for guests!
Carol
Chicago, IL
11/8/2023