Roasted Delicata Squash with Pomegranate and Goat Cheese

Delicata Squash is one of those winter squash that has always intrigued and intimidated me. Growing up, the classic fall delicacy was acorn squash with brown sugar and butter. As an adult, I slowly expanded to making butternut squash and then spaghetti squash (see recipes featuring the two here and here), but hadn’t had the guts to try delicata until now! Since each type of squash turned out so different, I was curious as to what the delicata squash would be like. In every recipe I looked at, the squash was beautifully roasted and plated with a variety of savory or sweet pairings. For this dish, I decided to pair the sweet squash with tangy goat cheese and sweet-tart pomegranate. A drizzle of Dark Chocolate Balsamic* finished it off, making it almost like both dinner and dessert in one!

This vegetarian dish makes an excellent side to salmon, and also reheated well, making it great for meal prep to add some veggies to workweek lunches!

Bonus: How to cut a pomegranate illustrated with photos also included in this recipe! :)

Roasted Delicata Squash with Pomegranite and Eggplant

Roasted Delicata Squash with Pomegranite and Eggplant

 
 
 
 
 
 

Ingredients:

  • 3 medium Delicata Squash

  • 3 Tbsp Olive Oil

  • 1 tsp Sea Salt

  • 1 tsp Cinnamon

  • 1/2 tsp black pepper

  • 1 Red Onion

  • 1 Pomegranate

  • 4oz crumbled Goat Cheese

  • 2 Tbsp Fresh Rosemary

  • 2 Tbsp Dark Chocolate Balsamic*

Directions

  1. Preheat oven to 400F

  2. Cut the squash in half (I chose to cut width-wise to keep the squash in round pieces) and scrape out the seeds with a spoon. Slice it into rounds and place on a greased baking sheet.

  3. Drizzle the squash with oil and sprinkle with cinnamon, salt, and pepper.

  4. Then chop your onion into thin slices and add to a second greased baking sheet. Season with salt and pepper.

  5. Place both pans in the oven, and roast until squash is tender and the onions have crispy edges, about 25-30 minutes.

  6. While the squash and onions are roasting, prepare the pomegranate (illustrated below).

  7. Once the squash and onions are done, top with pomegranate, rosemary, goat cheese, and Dark Chocolate Balsamic*

 
 
Dinner, SidesEmily Fishdinner, side dish, side, vegetarian, delicata squash, delicata, fall recipe, fall, fall food, pomegranite, goat cheese, roasted squashComment