Roasted Delicata Squash (Edit recipe)

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This roasted delicata squash is easy to make and is a great side dish for fall and winter meals. It's roasted with pumpkin pie spice and thyme, then topped with a delicious combination of sweet, tangy, and savory toppings for some festive holiday flair!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 4

Ingredients

2 whole Delicata Squash, large (or 3-4 small )
2 Tbsp Olive Oil
.25 tsp Pumpkin Pie Spice
.5 tsp Thyme, Dried
.5 tsp Kosher Salt
2 cups Arugula, Baby
.25 cup Pomegranate, arils (or dried cranberries)
.333 cup Goat Cheese, (or Feta cheese)
.25 cup Pumpkin Seeds, (or pistachios, sunflower seeds, or chopped toasted pecans)
2 Tbsp Honey, (or maple syrup)
1 - 2 Tbsp Thyme, Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven: 425°F (220C).
Prep the squash: Since you can eat the skin, give it a good scrub under running water. Using a sharp knife, slice off both ends. Stand the squash upright and carefully slice it down the middle. Use a spoon to scrape out the seeds and stringy bits. Lay the halves flat (flesh side down) and cut into thin, half-moon shapes, about 1/4 -1/2-inch thick.
Season and bake: On a rimmed baking sheet, toss the squash slices with pumpkin pie spice, dried thyme, olive oil, and salt. Then arrange the slices in a single layer (you may need to use 2 baking sheets). Bake for about 20 - 25 minutes, flipping halfway through. The squash should be golden brown and tender with lightly caramelized edges.
Garnish and serve: On a small to medium serving platter, arrange arugula and top with the roasted squash, goat cheese, pomegranate seeds, pumpkin seeds, and fresh thyme. Drizzle with honey and serve immediately.

Notes

TO STORE: Place the squash in a container with a tight-fitting lid. Store in the fridge for up to 4–5 days. TO REHEAT: Preheat your oven to 375°F (190°C). Spread the squash (without toppings) in a single layer on a baking sheet and warm for about 10 minutes or until heated through and slightly crispy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	252
Fat:	18 g
Carbohydrates:	18 g
Protein:	13 g
Cholesterol:	17 g
Sodium:	205 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.