Roasted Delicata Squash with Pomegranate and Goat Cheese

This post was originally published here on November 10, 2014. It’s one of my favorite Fall side dishes, so I thought it was about time to give the photographs and text a fresh look. Enjoy!

I mentioned in my last post that it’s going to be full on Thanksgiving prep mode here on the blog for the next couple of weeks. So I hope you’re ready for the onslaught of Holiday-inspired dishes that are going to be coming down the pipeline. And if you have any last minute suggestions or requests, please let me know. I still have a few more recipes to develop, and I’m open to your ideas! This space is as much about YOU as it is about me!

As for today, I’m re-visiting (and re-vamping!) this recipe for Roasted Delicata Squash with Pomegranate and Goat Cheese. Which might just be one of my favorite ways to prepare delicata squash EVER! And it’s easy and festive enough for both Thanksgiving and Christmas. Sooo…I thought it was a blog post worthy of a makeover.

I use delicata squash very frequently this time of year, maybe even more than any other squash variety (yes, even more than butternut squash!). If you haven’t given this oblong squash a try yet, I highly encourage you to do so. The flavor is mildly sweet and creamy. The flesh isn’t as firm/dense as other squash varieties. And the skin is thin. It’s both of these last two qualities that make delicata squash MUCH easier to cut and handle. Also, the skin is totally edible! Which means less work (no peeling!) and a very pretty presentation, too.

I love the using delicata squash halves as “bowls”. And the sliced “half moon” shapes are great in salads or used as toppers for sandwiches, tacos, tostadas, etc.

This Roasted Delicata Squash with Pomegranate and Goat Cheese is definitely a side dish you need to try out this Holiday season. The fragrant warming spices make it feel all cozy and festive. And of course, the color combination isn’t half bad, either. It’s a looker that also tastes amazing. What more could you ask for in a Holiday side dish?!?!

Need more November cooking inspiration? Then check out my friend Becky’s monthly produce guide, which is filled with tons of recipe suggestions to help you take advantage of the bounty of fruits and vegetables that November has to offer. I know you’ll find lots of goodies for your Holiday celebrations! And for even more ideas, check out the links below to see what seasonal recipes some of my blogging friends created this month!

Cheers,

Liz

Get the Recipe:

Roasted Delicata Squash with Pomegranate and Goat Cheese

At a Glance:

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Print

Ingredients

For the Salad:

• 3 delicata squash
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/4 tsp. red pepper flakes
• 1/2 cup goat cheese, crumbled
• 1/3 cup fresh cilantro leaves
• Arils from 1/2 pomegranate

For the Pomegranate-Balsamic Dressing:

• 1/2 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Pre-heat your oven to 400 degrees.
2. Slice the delicata squash in half lengthwise. Scrape out and discard the seeds. Then cut the squash into 1-inch half moons. Add the squash to a large baking pan and toss gently with the olive oil, salt, cinnamon, cardamom and red pepper flakes. Transfer to your pre-heated oven and bake for about 35 minutes, or until the squash is tender. Remove from the oven and set aside.
3. Meanwhile, combine all the ingredients for the dressing in a small saucepan over medium heat. Simmer for about 10 minutes, or until the dressing is reduced to about 1/3 of a cup. Remove from the heat and set aside.
4. To serve, arrange the roasted squash on a platter or in a large bowl. Top with the goat cheese, cilantro and pomegranate arils. Then drizzle with the dressing, starting with a couple of tablespoons and adding more, if desired. Serve immediately.
5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

November Eat Seasonal Recipes

Shredded Brussels Sprout Apple Salad by Mountain Mama Cooks

Maple Cinnamon Roasted Sweet Potatoes by JoyFoodSunshine

Cornbread Stuffing with Apples and Pecans {with a gluten-free option} by Healthy Seasonal Recipes

Sweet Potato, Kale & Lentil Meal Prep Salads by She Likes Food

Vegan Shepherd’s Pie with Savory Mushroom Gravy by Letty’s Kitchen

Roasted Vegetable Chicken Soup by Vintage Mixer

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