Print Options:

Roasted Delicata Squash with Pomegranate

Yields4 ServingsPrep Time40 mins

Roasted Delicata Squash with Pomegranate

 2 delicata squash, sliced and seeds removed
 1 tbsp olive oil
 ½ tsp salt
 ¼ tsp freshly ground pepper
 1 tbsp pomegranate vinegar (can sub balsamic or cider vinegar)
 1 tsp maple syrup
Dressing:
 1 tbsp olive oil
 1 tbsp pomegranate vinegar (can sub balsamic or cider vinegar)
 2 tsp maple syrup
 ½ tsp dijon mustard
 1 cup pomegranate seeds
 ¼ cup chopped walnuts
1

Preheat oven to 375 F. Toss the squash with 1 tablespoon olive and salt and pepper. Place in a single layer on a baking sheet and roast for 20 minutes until soft.

2

Flip, then whisk together the 1 tablespoon pomegranate vinegar and 1 teaspoon maple syrup. Use a pastry brush to brush the syrup onto the squash, then place back in the oven for an extra 20-30 minutes until caramelized and slightly crispy.

3

While the squash is cooking, whisk together the olive oil, pomegranate vinegar, maple syrup, Dijon mustard and salt and pepper to taste. Place the squash on a platter and drizzle with pomegranate-maple dressing. Garnish with pomegranate seeds and chopped walnuts.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories130