Roasted Delicata Squash
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Super simple roasted delicata squash topped with pomegranates, pine nuts, and an irresistible sweet-tart glaze. Perfect as a Thanksgiving side dish or any night of the week. Paleo and vegetarian.
  • 2.5 lbs. delicata squash
  • 2 large shallots
  • ¼ c. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ c. raw honey
  • ¼ c. apple cider vinegar
  • ½ c. pomegranate seeds
  • ¼ c. toasted pine nuts
  • 2 tbsp. fresh parsley, chopped
  1. Preheat the oven to 475ยบ.
  2. Cut the ends off the delicata squash then cut in half lengthwise. Scrape out the seeds. Place cut side down and slice into ¼" thick slices. Cut the shallots in half, peel, and cut into medium-thick slices.
  3. Place the squash and shallots on a parchment-lined baking sheet. Add the olive oil, salt, and pepper and toss to coat. Make sure the squash is in a relatively single layer on the baking sheet for the best caramelization. Place in the oven and roast for 20-25 minutes, tossing occasionally, until the squash is deep golden at the edges.
  4. Meanwhile, put the honey and apple cider vinegar in a small saucepan and bring to a boil. Let simmer for about 5 minutes until the mixture is reduced by about half and has thickened.
  5. Spoon the squash into a serving dish and top with the glaze, pomegranate seeds, pine nuts, and fresh parsely.
Recipe by The Chronicles of Home at