Roasted Delicata Squash with Balsamic and Pomegranate Seeds
A delicious combination of fall flavors, perfect for a holiday side dish!
Ingredients
- 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
Instructions
- 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!
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