It’s that time of year when we’re starting to think about all the best of Fall side dishes! Whether you’re planning for holiday meals (Thanksgiving is just around the corner!) or wanting to cook with the latest in-season produce, this roasted delicata squash with balsamic and pomegranate seeds has you covered! And as always, this is a dairy-free recipe!
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What is delicata squash?
Totally a fair question. Delicata squash is a winter squash with a delicate rind (as the name suggests) — no need to peel and you can eat it!
What you need to get started
No special equipment is needed, but a few ingredients I will call out:
- Delicata squash: the star of the show, of course! This recipe uses two delicata squash, but you could easily double this recipe if you need to feed a crowd!
- Pomegranate seeds: not to be skipped! If you’re like me and maybe have to Google how to cut these, Epicurious has a nice guide here on the best way to do it (use your hands!) without cutting the seeds.
- Cinnamon: for a little sweetness! Paired with the brown sugar, this gives some really depth to the dish.
- Cayenne pepper: this gives the dish a really nice kick. Use more or less if you want to increase or decrease the spice levels.
- Balsamic vinegar: you just need a bit for a drizzle as you’re plating the dish. A little goes a long way here!
- Roasted pepitas: visually this adds a really nice pop of green, as well as a welcome crunch to the dish.
- You’l need a few more pantry staples like salt, pepper, and brown sugar.
Roasted Delicata Squash with Balsamic and Pomegranate FAQs
Can you make this with another kind of squash?
The concept would work with other types of squash, but you’ll have different cooking times and different prepping needed. Overall, I wouldn’t recommend it.
Can I make this more or less spicy?
Yes, definitely! Adjust the amount of cayenne pepper to make the dish more or less spicy (or you can leave it out completely).
I don’t have pepitas — can I use another nut?
Yes! This would work well almonds or pecans, too.
Below is the recipe for Roasted Delicata Squash with Balsamic and Pomegranate Seeds. I hope you love it! Let me know what you think in the comments below!
Roasted Delicata Squash with Balsamic and Pomegranate Seeds
- 2 delicata squash sliced
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper to taste
- ¼ cup pomegranate seeds
- ¼ cup pepitas
- 1 Tablespoon balsamic vinegar
- Preheat the oven to 425°F.
- Cut squash in half lengthwise and use a spoon to remove seeds. Slice into ½ inch pieces and spread on a baking sheet.
- Drizzle with olive oil, add salt, pepper, cayenne pepper, cinnamon and brown sugar. Toss to mix until the squash is evenly coated.
- Roast in the oven for 30-35 minutes, stirring halfway, until squash is browned and fork-tender.
- While the squash is baking, roast the pepitas in the oven in a shallow baking dish for 8-10 minutes, until lightly toasted. Set aside and let cool.
- Remove squash from the oven and transfer to a serving dish. Drizzle with balsamic vinegar and sprinkle with pomegranate seeds and toasted pepitas. Add salt and pepper to taste. Enjoy!