Pomegranate Roasted Delicata Squash
Pomegranate Roasted Delicata Squash! Caramelized squash with a pomegranate-maple dressing and fresh pomegranate seeds! A vegan and gluten-free side dish, perfect for Thanksgiving or the Holidays!Â
Roasted Squash. It’s really all I need to say these days, a phrase BL and I both get giddy over. What should we do with our overflowing amount of butternut and acorn squash? Roast it. The gorgeous globes of Kabocha squash from the farmers market? Roast it, then mash it into the most incredible riff on mashed potatoes.
It’s only natural that I’m taking my other favorite fall squash, delicata, and roasting it to perfection in a pomegranate-maple dressing. Topped with jeweled pomegranate seeds and I think this is the perfect show stopping dish for any holiday table. Or Tuesday night. It’s only fancy if you want it to be.
If you haven’t had delicata squash before, be prepared to say goodbye to other varieties for a while. The prep couldn’t be easier and the roasted flavor is almost candy-like. My mom happened to be in town while I was making these, and we were both sneaking bites of the squash in between photo snaps. Biting into crispy squash bits with a burst of fresh pomegranate seeds is total texture explosion, in the best possible way.
Wash the delicata, then slice into 1/2″-1″ rings. Gently remove the seeds and toss with a little bit of olive oil so a nice crust develops. Once you develop your roasted delicata squash habit, and you will, try them in my maple spinach salad or fall couscous.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Pomegranate Roasted Delicata Squash
Ingredients
- 4 delicate squash, sliced and deseeded
- 1 tablespoon olive oil
- 1 tablespoon pomegranate vinegar
- 1/2 teaspoon maple syrup
- salt/pepper
- 1 tablespoon olive oil
- 1 tablespoon pomegranate vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon dijon mustard
- 1 cup pomegranate seeds
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F.
- Toss the squash with 1 tablespoon olive oil and a giant pinch of salt/pepper
- Place in a single file on a baking sheet and roast for 20 minutes until soft.
- Flip, then whisk together the 1 tablespoon pomegranate vinegar and 1 teaspoon maple syrup. Use a pastry brush to brush on the syrup then place back in the oven for an extra 20-30 minutes until caramelized and slightly crispy.
- While the squash is cooking, whisk together the olive oil, pomegranate vinegar, maple syrup, dijon mustard and a pinch of salt/pepper.
- Place the squash on a platter and drizzle on pomegranate-maple dressing. Garnish with pomegranate seeds and chopped walnuts.