Delicata Squash Bake

After seeing Ratatouille I went through a phase where I wanted to make everything I could layered and baked. It looked SO cute in the movie, so rainbow dishes it was. However, after my phase petered out, I realized most of the sliced dishes were all for show and just made things more complicated, but a few stuck around because the layering makes the dish so much better. This delicata squash bake is one of the dishes that made the cut!

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Now, technically, you could use any winter squash for this recipe, but delicata with its thin skin and sturdy flesh holds up perfectly in this bake- you want a squash with some texture as the slices of onion deliciously ‘melt’ and go very soft. If you’re having trouble sourcing delicata, try butternut or carnival!

Delicata Squash Bake Ingredients

Delicata Squash Bake Method

Preheat Oven to 400 degrees.

Prep the squash by slicing off both ends and then place one flat end down and slice the squash in half lengthwise. Use a spoon to scoop out the seeds and any excess stringy fibers. Then slice into half inch wide moons.

The same slicing process happens with both the red onions and shallots. However, aim for quarter inch wide half-moon slices.

In a 9×9 baking dish, alternate placing squash, onion, and shallot half-moons, cut side down. I used this pattern: delicata, red onion, delicata, shallot, and repeat. Just make sure that the top and bottom edges of each row is a slice of squash.

Combine the melted butter, sugar, sage, and spiced in a small bowl and pour over the top of the columns of sliced produce. If you need some help spreading evenly a silicone brush works perfectly!

Bake (well, technically roast) the squash, uncovered for 25-30 minutes or until the squash is easily pierced with a fork.

Serve hot, as is, or sprinkled with feta which adds a beautiful creamy, salty element to this delicata squash bake side dish!

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