Delicata Squash With Gorgonzola Dolce, Calabrian Chili Honey & Fried Garlic Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or a silicone mat.

Wash the delicata squash, then cut off the stem ends. Slice each squash lengthwise and scoop out the seeds with a spoon. If you prefer rings, you can slice crosswise into 1/2-inch (1.2 cm) thick rounds; otherwise keep as half-moons about 1/2-inch thick.

Toss the squash slices in a large bowl with 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated. Spread in a single layer on the prepared sheet, skin side down if halved.

Roast in the preheated oven for 18–25 minutes, turning once halfway, until the flesh is tender and edges are caramelized. Remove from oven and let rest a few minutes while you prepare the cheese and toppings.

While the squash roasts, transfer the Gorgonzola dolce to a small bowl and let it come to room temperature for 10–15 minutes. Add 1–2 tablespoons whole milk and mash with a fork until smooth but still slightly textured. If you like a looser drizzle, add the full 2 tablespoons.

In a separate small bowl, combine 3 tablespoons mild honey with 1 teaspoon Calabrian chili paste. Taste and adjust: add a bit more chili paste if you prefer more heat, or thin with 1 teaspoon warm water if very thick. Stir in 1 teaspoon lemon zest to brighten the honey.

When squash is warm from the oven, dollop or spoon the softened Gorgonzola over the slices so it melts slightly from residual heat. Alternatively, thinly spread a light smear on each slice as a base before adding toppings.

While the squash finishes roasting, prepare the fried garlic. In a small heavy-bottomed skillet, heat 1/2 cup neutral oil over medium heat until it shimmers but before smoking (about 325–350°F / 160–175°C if using a thermometer).

Add the thinly sliced garlic in a single layer and fry, stirring occasionally, until the slices turn golden brown at the edges and are crisp, about 1–2 minutes. Watch carefully: garlic burns quickly and becomes bitter. Remove the garlic with a slotted spoon to a paper-towel-lined plate to drain and cool.

If you like nuts, briefly toast 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant and lightly browned. Set aside to cool.

Assemble: arrange roasted delicata slices on a serving platter. Spoon or brush the Calabrian chili honey over the slices (about 1/2–1 teaspoon per slice, or to taste). Scatter dollops of the softened Gorgonzola across the squash if you haven’t already spread it.

Sprinkle the fried garlic slices and toasted nuts over the top. Finish with chopped fresh parsley and a light sprinkle of flaky sea salt if using. Serve warm or at room temperature.