Do I really not need to peel delicata squash?

That's right! The skin becomes tender and edible when roasted. It's one of the reasons I love this variety - less prep work and more nutrients.

Can I use frozen delicata squash?

Fresh is definitely best here. Frozen squash tends to release too much water and won't caramelize properly. Stick with fresh for the best results.

What if I can't find pomegranate seeds?

Dried cranberries, toasted pine nuts, or even diced apple all work beautifully. The goal is something that adds texture and a little brightness.

How do I know when the squash is done?

Look for golden brown edges and tender flesh that gives slightly when pressed with a fork. It should be caramelized but not mushy.

Roasted Delicata Squash with Goat Cheese & Pomegranate

Name: Roasted Delicata Squash with Goat Cheese and Pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2-3 delicata squash (halved, seeded, and sliced into 1/2-inch thick pieces); 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup; 1/2 teaspoon kosher salt (more or less to taste); 1/4 teaspoon black pepper (more or less to taste); 2 oz. goat cheese (chevre) (crumbled); 1/4 cup pomegranate seeds; 2 tablespoons chopped fresh parsley (or other herbs like mint, dill, basil, and/or oregano)

Description

A simple and elegant side dish featuring maple-roasted delicata squash topped with creamy goat cheese and jewel-like pomegranate seeds for a festive touch.

Ingredients

Scale

2-3 delicata squash (halved, seeded, and sliced into 1/2-inch thick pieces)
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon kosher salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)
2 oz. goat cheese (chevre) (crumbled)
1/4 cup pomegranate seeds
2 tablespoons chopped fresh parsley (or other herbs like mint, dill, basil, and/or oregano)

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Instructions

Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional, for easy clean-up). Place the halved, seeded, and sliced delicata squash on the prepared baking sheet.
Drizzle the squash with the olive oil (2 tablespoons), maple syrup (1 tablespoon), and season with kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Toss together to coat, arranging the squash pieces in a single layer and spreading them out evenly.
Roast the squash at 425 degrees F for 25-30 minutes until golden brown on the outside and soft on the inside. Flip over if you want to halfway, but it’s not necessary.
Place cooked squash on a serving dish or platter. Sprinkle with the crumbled goat cheese (2 oz.), the pomegranate seeds (1/4 cup), and fresh chopped parsley (2 tablespoons). Serve.

Notes

This dish pairs beautifully with roasted meats or as a festive vegetarian side. For extra texture and flavor, consider adding toasted pecans or a light balsamic drizzle.

Nutrition

Serving Size: 1 serving
Calories: 199 kcal
Sugar: 10 g
Sodium: 354 mg
Fat: 10 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 5 g