Roasted Delicata Squash
This roasted delicata squash recipe is an easy sweet/savory side dish for Thanksgiving and the holidays - topped with pomegranate, almonds, mint and yogurt!
- 2 small Delicata squash halved lengthwise, seeded, and cut into 1/4-inch thick slices
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon ground cinnamon
- Kosher salt
- freshly ground black pepper
Preheat the oven to 425°F degrees. Place the squash in a large bowl. Drizzle with olive oil, and season with cinnamon, salt and pepper; toss to coat.
Spread the Delicata squash evenly onto two rimmed baking sheets. Bake the squash until tender and browned, 25 to 30 minutes, flipping halfway through.
Remove from the pan, taste and season again with more salt and pepper, if desired.
Arrange on a serving dish with pomegranate, toasted almonds, mint leaves and greek yogurt, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can cut the delicata squash, remove the seeds and slice them up to 3 days in advance. When ready to cook, just toss the slices in olive oil, salt and pepper (and cinnamon, if desired) and roast in the oven.
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the cinnamon, that's no problem. You can also add anything to finish off the roasted delicata squash, or simply enjoy roasted alone.
Nutrition: The nutrition information is only for the roasted delicata squash. It does not include any of the added toppings, since they are all optional
Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 792mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3095IU | Vitamin C: 27.9mg | Calcium: 67mg | Iron: 1.3mg