Sarah

Get into delicata because it’s my absolute favorite winter squash – end of story!!! I make this statement for so many reasons, but mostly because the delicata is creamy and sweet with an edible flesh that makes it super easy to prepare!! I like to slice delicata into rings verses halved like crescents because I like the flower look the ring gives!! It almost makes you want to pick them up by hand to eat and in our home we absolutely encourage this! I ask myself this question often … why can we eat vegetables raw by hand but when they are roasted we have to use a fork??? Just saying!!! Plus anytime the kids can eat food by hand it generally encourages them to eat more of it. So go ahead everyone eat those roasted delicata flower rings with your hands … just say the ‘the Riccis made you do it.’

Overall, delicata is the perfect side dish to serve all autumn and winter long, but it’s an absolute winner at the Thanksgiving table because it offers a nice balance to some of the heavier sides. For holiday presentation, I save the top and bottom of the squash. I roast them along with the rings so I can add them back to my serving dish for a pretty look at the end. Honey and crushed red pepper form a sauce to a drizzle over the roasted delicata which gives a little sweet heat to the menu – you can’t go wrong here! Delicata – get into it!!

Print Recipe

Roasted Delicata Squash with Pomegranate + Pumpkin Seeds

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: American

Keyword: Autumn, Delicata, Squash, Winter

Servings: 6 people

Ingredients

• 3 Delicata Squash seeds removed, sliced into rings 1/2 inch thick
• 4 tbsp Oil olive or avocado
• 4 tbsp Honey divided
• 2 tsp Crushed Red Pepper Flakes
• 1/3 cup White Vinegar
• 1 Lime juiced + grated
• 2 tbsp Pumpkin Seeds (pepitas) toasted
• 2 tbsp Pomegranate Seeds fresh
• Pinch Salt & Pepper to taste

Instructions

• Preheat oven to 325 degrees.
  
• First we will toast our pumpkin seeds (pepitas) in the oven at 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
• Remove top and bottom of each squash and save one set for presenting the final dish if desired. Slice squash into rings about 1/2 inch thick and remove seeds. Toss squash rings with all the oil, half the honey (2 tablespoons), and Salt & Pepper. Make sure to increase your heat in the oven because these squash will need to bake at 375 degrees F. In a single layer on a baking sheet lay out the squash. Roast for about 13 minutes per side until tender and edges brown.
  
• In a saucepan bring the white wine vinegar, the lime juice & zest, the remaining 2 tablespoons of honey, and crushed red pepper to a simmer for 10 minutes until sauce becomes like a syrup.
• To garnish, drizzle the sweet & spicy sauce over roasted delicata squash and top off with toasted pumpkin (pepita) seeds and fresh pomegranate seeds.

Notes

To toast the pumpkin seeds (pepitas): Preheat the oven to 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.

Increase oven temp to 375 degrees F for roasting the delicata squash.