Roasted Delicata Squash

This would look gorgeous on your fall table! Minimal effort, big reward!

It’s squash season and I’m here for it! Every year I wait patiently for delicata squash to land in the produce section. It’s so easy to make, and you have this beautiful dish on the table in less than an hour, all in, including clean up! And, not only is it pretty, it’s super nutritious for you. You can eat the skin, so you get a healthy dose of both soluble fiber from the flesh and insoluble fiber from the skin. If you roast the seeds and sprinkle those on top, you’re adding more fiber, but also a good dose of magnesium, iron, and healthy unsaturated fats.

I added some crumbled feta, pomegranate seeds, pumpkin seeds (I didn’t get to roast the delicata seeds yet), and some fresh parsley. I drizzled it with some good olive oil, but I’m thinking if I had some interesting, citrusy balsamic vinegar or even pomegranate balsamic that would be amazing!! If you do that, let me know in the comments. Enjoy and happy squash season!

Roasted Delicata Squash with Feta and Pomegranate Seeds

Serving Size:

4ish

Time:

40 minutes in all

Difficulty:

Easy

Ingredients

• 1 large (about 500kg) or 2 medium delicata squash
• 2 tablespoons olive oil
• A few cranks of the pepper mill and salt grinder
• 1/4 cup chopped flat leaf parsley
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 1/2 cup crumbled feta
• Good olive oil for drizzling all over the dish

Directions

1. Preheat oven to 200C (400F).
2. Cut your squash in half lengthwise, and then clean out the seeds. Reserve the seeds for later for roasting. Slice the squash into little wedges (for a video on how I did it, follow me on Instagram @ amybaer_nutrition.)
3. Toss the squash in a bowl with olive oil. Lay pieces out on a dark baking sheet. Sprinkle with salt and pepper. Put in oven and bake for 10 to 15 minutes. Flip pieces over and bake for another 10 minutes or until both sides are golden brown.
4. Remove from oven and arrange on platter. Sprinkle with parsley, pomegranate seeds, pumpkin seeds, and feta. Drizzle with the good olive oil.

Optional: This dish can be served over cooked farro, lentils, or even over arugula as a salad.