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!
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.