Roasted Delicata Squash with Feta and Pomegranate Seeds

The ultimate sweet and savory flavor profile (which you know is my favorite combo) is this easy-peasy roasted squash recipe.

First let me clarify one little thing: I am the pickiest person you will ever meet when it comes to the texture of squash. It cannot, let me repeat, CANNOT be mushy or grainy. It brings back too many memories of overcooked acorn squash floating in butter and brown sugar (sorry mom).

I prefer a high temp to get a good crust on the squash and I love to use delicata because its so easy to prep and I think the texture holds up as it roasts. A quick drizzle of olive oil and maple syrup with just a dash of cayenne is all you need to get all that sweet savory goodness talking. The delicata squash practically caramelizes in the oven and then when its topped with crumbly cool tangy feta and a sweet tart bite of pomegranate seeds…well, lets just say, the plate was gone in a matter of minutes.

To be honest, my kids didn’t love this recipe but I think if you’re having a grown-up type Thanksgiving or need a fun side dish to try out, this is exactly what you should make. I’m also envisioning these crispy bites would be a lovely addition on a charcuterie board. I know, kind of crazy, but the flavors are so perfect and they make the perfect little bite to nibble on.

Roasted Delicata Squash with Feta and Pomegranate Seeds

  • Two delicata squash, sliced in half, seeded and cut into 1/2 inch half-moons

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons pure maple syrup

  • Dash of cayenne

  • 1/2 teaspoon coarse salt

  • 1/4 teaspoon black pepper

  • 1/3 cup crumbled feta cheese

  • Pomegranate seeds

Preheat oven to 425 degrees and line a baking sheet with parchment paper. Wash, seed and slice delicata squash (no need to peel). Transfer squash to a bowl and drizzle with olive oil and maple syrup. Add the cayenne, salt and pepper and give a good mix to make sure the squash is evenly coated.

Pour onto the lined baking sheet, spreading the squash across the pan, making sure not to overcrowd the pan. If there are too many vegetables on the pan, they tend to steam, versus roast and you won’t get that good crust. Use two sheet pans if needed. Roast the squash for about 25-30 minutes, using a spatula to turn the vegetables halfway through cooking time. They are done cooking when both sides of the squash are golden brown and crispy.

Remove from the oven and transfer the squash to a serving dish. Garnish with feta cheese and a sprinkle of pomegranate seeds. Serve immediately. Serves 4-6.

Andrea McCoy