Pomegranate-Glazed Delicata Squash
December 22 2019
One of my favorite winter squash is Delicata. I love it's flavor and I also love it's thin skin...so thin that it can be roasted and eaten with the skin on. No need to peel it ahead of time!
This recipe, from The Original Dish is a favorite. The squash is roasted and then glazed with a spiced-up sauce of pomegranate juice, honey, apple cider vinegar and a fresno chile.
Once out of the oven, it's topped with feta cheese, pomegranate seeds, pistachio nuts and parsley.
Total Time: 1 hour
1 cup pomegranate juice
1/2 cup honey
1/4 cup apple cider vinegar
1 red fresno chile, thinly sliced
3 1/2 lbs Delicata squash, sliced ¼” and seeded
olive oil, to taste
kosher salt, to taste
4 oz feta cheese, crumbled
1/2 cup toasted pistachios, roughly chopped
1/4 cup pomegranate seeds
parsley leaves, to garnish
Preheat the oven to 400°F. Combine the pomegranate juice, honey, apple cider vinegar, and sliced chile in a small saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and cook the glaze for about 30 minutes until reduced. Turn the heat off, pour the glaze into a bowl, and cool until thickened.
Meanwhile, place the sliced squash onto a parchment-lined sheet pan. Drizzle with olive oil and season with a good pinch of salt. Toss well. Spread the squash into an even layer (do not overcrowd the sheet pan; use two if needed). Roast for 20 minutes.
Remove the squash from the oven and brush with about half of the glaze. Roast for another 8 minutes until fully caramelized.
Use a metal spatula to transfer the caramelized squash to a large platter. Drizzle with the remaining glaze. Top with the feta cheese, toasted pistachios, pomegranate seeds, and parsley.
Recipe from The Original Dish