Roasted Delicata Squash
Roasted delicata squash with pomegranate seeds is a simple yet stunning dish that brings together the warm, caramelized flavors of squash with the bright, tangy pop of fresh pomegranate. Perfect as a side dish or a light, plant-based main course, this recipe celebrates seasonal ingredients with minimal effort and maximum flavor. The natural sweetness of the delicata squash is enhanced by roasting, while the pomegranate seeds and a sprinkle of fresh herbs add a burst of freshness and texture.
INGREDIENTS:
- One whole delicata squash
- 4 TBSP neutral oil (olive oil)
- 1 tsp salt
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 cup of grated parmesan cheese
HERB SAUCE INGREDIENTS:
- 3-5 handfuls of arugula
- 10 – 12 basil leaves
- 1 tsp salt
- 1 tsp pepper
- 2 TBSP rice wine vinegar (apple cider vinegar can substitute)
- olive oil
INSTRUCTIONS:
- Cut delicata squash in half the long way and then thinly slice half circles.
- Toss the squash with oil, salt, pepper, thyme, parmesan and mix it up.
- Oil a cast iron or oven safe pan and assemble in a circle around the pan.
- Cover and bake 425 for 30 minutes or until fork tender.
- Uncover and broil for only a couple minutes to get some color and crispy texture on top, keep an eye as it will caramelize and burn quickly.
- While squash is cooking add all of your herb sauce ingredients to a blender or food processor – slowly drizzle olive oil in it until it blends to a smooth spoonable consistency.
- Drizzle sauce on top of squash once it is removed from the oven, add a handful of pomegranate seeds, and a sprinkle of more parmesan.
- Add walnuts or toasted pumpkin seeds for a little extra crunch or texture if that’s your thing.
