Two of my favorite gifts of winter: the pomegranate and delicata squash; one time consuming to peel, the other easy peasy. But they come together so delightfully in this roasty dish, married together with creamy goat cheese.
A few tips...
If you aren't familiar with delicata squash, one of their best traits is that you can eat the outer layer. So no time-consuming peeling needed like with its cousin the butternut! And even better, when you roast at high temps, that peel gets crispy and extra delicious.
As for the pomegranate, yes it takes time to peel, but the pay off is worth it. There are a million videos out there showing you the best way to do this. My favorite is to cut the fruit into quarters and pop the seeds out with my hands. I find it super satisfying and cathartic. Also, be sure to use a big bowl, cutting board and towel when you de-seed your pomegranate. The juice can stain and will definitely run everywhere!
Okay on to the roasty goodness.
Roasted Delicata Squash with Pomegranate and Goat Cheese
Prep time: 20 minutes
Cook time: 40 minutes
- 3 small delicata squash, guts removed and sliced into 1/2" half-moons
- 1 tsp coarse ground pink salt
- A few cracks fresh ground pepper
- 3 TBLS Extra Virgin Olive Oil
- 1 TBLS Apple Cider Vinegar
- Seeds from 1 small pomegranate
- 1/4 cup goat cheese crumbles
Preheat the oven 375F.
While oven is preheating, prep all your ingredients.
Place the delicata squash in a single layer on two rimmed baking sheets. Drizzle with olive oil and apple cider vinegar and toss with your hands to combine. Sprinkle with salt and pepper.
Roast at 375F for 35-40 minutes, flipping the squash halfway through the cook time. It's okay if it gets a little toasty, you just don't want it to burn.
Remove squash from oven and transfer to a large bowl and allow to cool for 5-10minutes. Add pomegranate seeds and goat cheese and gently toss to combine.
Taste for salt and pepper.