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This oven Roasted Cherry Tomatoes recipe with delicata squash and poached eggs is a new brunch favorite! The flavor combination of caramelized delicata squash with herb roasted cherry tomatoes are sensational! This dish is sweet, savory, and with an almost wine-like deliciousness. Simple to make with 2 baking pans and satisfying enough to have as a meal, or a great side dish!
A New Brunch Favorite! Herb Roasted Cherry Tomatoes with Delicata Squash and Poached Eggs!
If you are like me, fall is one of my favorite seasons of the year. It’s not too hot or cold and as the humidity drops, I can’t wait to get my hands on roasting fall squash and vegetables.
I’m thinking of roasted butternut squash soup and cinnamon roasted delicata squash, and more creative ways to add new exciting flavors to my favorite season and vegetables.
This Roasted cherry tomatoes with garlic, aged balsamic vinegar, thyme, and olive oil pair beautifully with caramelized savory delicata squash. As they roast in the oven, their flavor intensifies. They come out of the oven sweet, tangy, and with a deep umami flavor that’s almost wine-ish. And you can roast them in sheet pans at the same time and the temperature! #easy!
Simple Ingredients
- Cherry tomatoes
- Delicata squash
- Eggs (optional but extra yum!)
- Olive oil
- Garlic
- Fresh thyme
- Aged balsamic vinegar (or balsamic)
- Salt and pepper
🙋🏻♀️ Umami Tip: Aged balsamic vinegar is more syrupy and the flavor is more concentrated and sweeter than regular none-aged balsamic. This recipe works for both types of vinegar however, my personal favorite is aged balsamic.
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How to make this dish
This dish comes with 3 simple components and each of them can be an individual recipe! The flavor combination is truly excellent and you can roast the cherry tomatoes and the delicata squash in the oven at the same time and the temperature! This is a great brunch, holiday side dish, or everyday meal!
How to roast cherry tomatoes
Toss the tomatoes with olive oil, garlic, aged balsamic vinegar, thyme, and salt and pepper. Roast at 425F (218C) until the tomatoes are soft and beginning to burst, about 20 minutes.
How to bake delicata squash
Slice and remove the seeds. Toss the squash with salt, pepper, and olive oil. Bake at 425F (218C), middle rack, for about 20 minutes on the first side and flip the rinds to bake 8-10 minutes additional.
Easy poached eggs
Add a teaspoon of vinegar (white or apple cider vinegar) to the boiled water. Turn the heat down to a simmer. Stir the water to get it spinning then gently lower one cracked egg into the water. Simmer for 5 minutes and remove with a slotted spoon.
Tip: If you prefer to use an air fryer, my air fryer poached eggs post will show you how to do that easily.
🙋🏻♀️ Umami Tip: What type of tomatoes are best for roasting? Use small cherry tomatoes or grape tomatoes. The smaller the better so they are easy to eat in one bite! If you feel they are too big to bite into in one bite, slice them in half before you bake them. I prefer the small cherry tomatoes on the vine.
What to do with leftovers?
The oven roasted cherry tomatoes recipe tastes great even a day after. The concentrated umami flavor makes an excellent addition to salads, noodles, and breakfast! Here are some ideas to repurpose the leftovers:
- Topping to Tatsoi Spicy Asian Greens Salad or Keto shrimp avocado salad
- Topping to Broccoli Pesto Pasta or Shrimp pasta
- Add to shirataki cold noodles
- Pair it with Paleo Sandwich bread, Chinese shrimp tomato stir-fry, or Crispy lemon thyme chicken!
- Also check out 7 ways to make Air Fryer Eggs!
More Fall-Flavored Dishes!
- Air fryer delicata squash
- Kabocha squash soup
- Simmered kabocha squash with chicken and enoki mushrooms
- Cumin beef with roasted butternut squash
Roasted Cherry Tomatoes with Delicata Squash and Poached Eggs
Ingredients
For the squash:
- 2.2 lbs delicata squash about 3 chubby ones
- ⅔ tsp coarse sea salt or to taste
- ¼ tsp ground black pepper
- 4 tbsp olive oil
For the tomatoes:
- 1 lb. cherry tomatoes the smaller the better, see notes.
- 2 tbsp olive oil
- 0.3 oz. garlic clove grated
- 1 tbsp aged balsamic vinegar or balsamic vinegar, see notes.
- ½ tsp coarse sea salt
- ¼ tsp ground black pepper
- ½ tsp fresh thyme
For the poached eggs:
- 4-6 whole eggs
- 1 tsp apple cider vinegar or white wine vinegar
Other:
- Olive oil garnish
- Fresh thyme garnish
Instructions
- Preheat the oven to 425F (218C).
For the squash:
- Scrub the delicata squash clean, pat dry, and slice into ½-inch rounds (length-wise). Scoop out the seeds and remove the stringy parts, using a grapefruit spoon. In a large mixing bowl, toss the squash with salt, pepper, and olive oil. Coat well. Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet.
- Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.
For the tomatoes:
- Place the tomatoes in a baking dish. Add the ingredients from oil to thyme. Stir to coat well. Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
For the poached eggs:
- Bring the water to a boil in a saucepan. Add the vinegar. Turn heat down to a simmer. Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction. Gently lower the egg into the water. Cook for 5 minutes and remove with a slotted spoon. Reheat with other eggs.
To serve:
- Arrange 3-4 squash rinds to each serving plate or shallow bowl. Divide the tomatoes among plates and drizzle with the cooking juices. Place the poached eggs on top. Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt. Serve warm.
Notes
- Pack the tomatoes and the squash separately.
- You will likely have some extra squash. Pack them in an airtight container and in the fridge for up to 4 days. To reheat the squash, I prefer warming it up over a stove top. Pan roast them over medium to medium-low heat
- The roasted tomatoes taste great, even better after chilling. The concentrated umami flavor makes an excellent addition to salads, noodles, and breakfast! Scroll up the post to see some of my repurpose ideas.
- Use small cherry tomatoes or grape tomatoes. The smaller the better so they are easy to eat in one bite! If you feel they are too big to bite into in one bite, slice them in half before you bake them. I prefer the small cherry tomatoes on the vine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making it for the second time !
Really good ! Made few modifications ( add ons:): serving it on a bed of arugula, added some friend cranberry and sautéed sage leaves as garnish .
The flavors work really well together ! I’m loving it !
Thank you !
That’s wonderful! Yes I have a somewhat similar dish with roasted delicata squash with cranberries – https://iheartumami.com/roasted-delicata-squash/ Love the sage leaves addition!
Made this for our Saturday breakfast and everyone loved it! All of the flavors and textures mix beautifully!
Yay! So happy to hear! Thank you.
Looks so delicious. A couple of typos – dice=slice and weather = water!
Thanks for pointing it out. Appreciate it!
Made it !!! Super easy, looks and tastes great! Will definitely be making it again !
That’s awesome!
Thank you for this great recipe: simple yet flavorful and gorgeous to look at (served it with sausages and green salad for dinner but leftovers were perfect with poached eggs this morning!).
Lovely! Thank you!
What an amazing recipe!!! I love how the tomatoes and squash just roast so easily in the oven! It’s perfect for breakfast and even a busy night dinner. YUM
I love delicata but never thought to pair it with tomatoes or eggs. This was so good!
So easy, elegant and delicious! What a wonderful way to enjoy squash! Perfect for brunch!
This dish is so easy to make! What a great side dish choice for roasting and holiday side dish!
I love the flavors of the squash with roasted tomatoes, and the poached egg just makes this even yummier!