Go Back
Roasted Delicata Squash with Balsamic and Pomegranate Seeds on a platter

Roasted Delicata Squash with Balsamic and Pomegranate Seeds

A delicious combination of fall flavors, perfect for a holiday side dish!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 6 people


  • 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!
Keyword balsamic, delicata squash, pomegranate, side dish, squash