Maple Roasted Delicata Squash with Goat Cheese and Pomegranate
This easy roasted delicata squash with maple syrup is topped with melty goat cheese, sweet pomegranate, and fresh herbs! A side dish easy enough for a weeknight dinner, but gorgeous enough for a holiday table. Make it a salad by serving on top of dressed greens.
Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional, for easy clean-up). Place the halved, seeded, and sliced delicata squash on the prepared baking sheet.
Drizzle the squash with the olive oil (2 tablespoons), maple syrup (1 tablespoon), and season with kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Toss together to coat, arranging the squash pieces in a single layer and spreading them out evenly.
Roast the squash at 425 degrees F for 25-30 minutes until golden brown on the outside and soft on the inside. Flip over if you want to halfway, but it's not necessary.
Place cooked squash on a serving dish or platter. Sprinkle with the crumbled goat cheese (2 oz.), the pomegranate seeds (1/4 cup), and fresh chopped parsley (2 tablespoons). Serve.
To save time, buy pre-seeded pomegranate and/or prep and cut the squash in advance.
This dish is best served right away, but can also be served at room temperature. Roast the squash, allow to cool at room temp, and top with the goat cheese, pomegranate, and parsley just before serving.
Make it vegan/dairy free by omitting the cheese or using a vegan substitute.
Make it a salad! Toss baby arugula or other baby greens with your favorite dressing and serve the squash on top of the dressed greens.
The squash may take more or less time to roast. It depends on how big they are, and how much water content there is (usually fresh picked squash has more water). So make sure you allot for enough time to roast for a little longer if you aren't sure!