AuthorMike EgrieCategory, DifficultyIntermediate
Roasted Delicata Squash with Pomegranate
Yields4 Servings
Prep Time40 mins
 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.

How to Select:
Select a squash that is firm, heavy for its size and has an even cream color. A ripe delicata squash will be yellow with green striations on its rind. Unripe delicata squashes are light green. Avoid squashes that have soft spots, dull and wrinkled skin or that are extremely light for their size.

How to Store:
Store squashes in a cool dry place for up to 3 months.

Nutrition Benefits:
Fat free, saturated fat free, cholesterol free, sodium free, an excellent source of vitamin and a good source of vitamin C.

Ingredients

 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

Directions

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.

Roasted Delicata Squash with Pomegranate
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