Roasted Delicata Squash Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Wash the delicata squashes well. Trim ends and slice each squash lengthwise into halves. Scoop out seeds with a spoon and discard seeds (or reserve for roasting). Slice each half into 1/2-inch (1.2 cm) half-moons.

Toss the squash slices in a large bowl with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange the slices in a single layer on the prepared baking sheet, cut side up or down (either works; cut side down gives more browning). Roast for 20–25 minutes, turning once halfway through, until edges are caramelized and squash is tender when pierced with a fork. Remove from oven and keep warm.

While the squash roasts, make the vinaigrette. In a small bowl or jar combine 3 tbs white soy sauce, 2 tbs rice vinegar, 2 tbs neutral oil, 1 tbs fresh lime juice, 1 tsp honey (or maple), 1 tsp finely grated ginger, and 1/2 tsp minced garlic. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning — add up to 1/2 tbs more rice vinegar for brightness or a pinch more honey for sweetness. Reserve at room temperature.

Prepare herbs and chili

Stack the cilantro, mint, and parsley leaves, roll tightly, and thinly slice (chiffonade) to make roughly 3/4 cup combined loosely packed. Thinly slice the bird's eye chili crosswise (remove seeds if you want less heat).

Prepare raw shallot

Peel the raw shallot and very thinly slice into rings. Place in a small bowl and cover with cold water for 5 minutes to soften bite, then drain and pat dry. Reserve for topping.

Fry shallots

Heat 1/2 cup neutral oil in a small saucepan over medium-high heat. Test by dropping a single shallot slice — it should sizzle immediately. Fry the remaining thinly sliced shallot in batches until golden brown and crisp, about 30–60 seconds per batch. Use a slotted spoon to transfer fried shallots to a paper towel–lined plate and immediately season with a pinch of salt. Let cool; they will crisp further.

Toast coconut

In a dry skillet over medium heat, toast 1/4 cup shredded coconut, stirring constantly, until golden brown and fragrant, about 2–4 minutes. Transfer to a small bowl to cool.

Place the roasted delicata slices on a serving platter or individual plates. Drizzle about half of the white soy vinaigrette over the warm squash so it soaks in; reserve the rest for serving or additional drizzle.

Scatter the chiffonaded mixed herbs evenly over the squash. Add the thinly sliced raw shallot rings and the crisp fried shallots for contrast (use both: raw for brightness, fried for crunch).

Sprinkle the toasted coconut and toasted sesame seeds (if using) over the top. Distribute the sliced bird's eye chili sparingly according to desired heat — small amounts provide bright chili flavor; use gloves if preferred when handling.

Finish with a light drizzle of extra virgin olive oil and a few flakes of sea salt to taste. Serve warm or at room temperature alongside remaining vinaigrette.