Introduction
A vibrant autumn dish featuring sweet roasted delicata squash and tart pomegranate seeds, perfect for holiday gatherings or cozy weeknight dinners.
Why You’ll Love This Recipe
This recipe celebrates seasonal produce with minimal effort. The natural sweetness of the squash pairs beautifully with the juicy burst of pomegranate, creating a dish that is both nutritious and visually stunning.
Ingredients
- 2 medium delicata squash, halved lengthwise, seeds removed, and sliced into half moons
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 2 tablespoons toasted pepitas pumpkin seeds
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, toss the delicata squash slices with olive oil, maple syrup, smoked paprika, salt, and pepper until evenly coated.
- Arrange the squash in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and caramelized at the edges.
- Transfer the roasted squash to a serving platter. Top with pomegranate seeds, fresh parsley, and toasted pepitas.
- Serve warm as a side dish or over a bed of grains for a complete meal.
Nutrition Information
Serving Size: 4 servings
Calories: 185
Protein: 3g
Serving Suggestions
Serve alongside quinoa or wild rice for a hearty meal. Also delicious as a topping for mixed greens with a simple vinaigrette.
Recipe Variations
For a creamy twist, drizzle with tahini sauce. Substitute butternut squash if delicata is unavailable. Add crumbled vegan feta for a salty contrast.
Chef’s Tips
No need to peel delicata squash the skin is edible and softens when roasted. Toast pepitas in a dry skillet over medium heat for 2 to 3 minutes until fragrant.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes