Description
A delightful dish featuring roasted delicata squash drizzled with tangy pomegranate molasses, balancing sweetness and savory flavors.
Ingredients
Scale
- 2 Delicata squash
- 3 tablespoons pomegranate molasses
- 2 tablespoons extra virgin olive oil
- Fresh herbs (thyme or rosemary)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the delicata squash in half lengthwise. Scoop out the seeds, and slice the halves into half-moons or rings, approximately half an inch thick.
- In a large bowl, toss the sliced squash with olive oil, pomegranate molasses, and a pinch of salt and pepper. Optionally add fresh herbs.
- Spread the seasoned squash evenly on a parchment-lined baking sheet.
- Roast in the oven for about 25-30 minutes, turning halfway through, until tender and golden brown.
- Once cooked, garnish with additional pomegranate molasses or sprinkle with pomegranate seeds.
Notes
Ensure proper spacing on the baking sheet for effective roasting. Adjust measurements based on personal taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: squash, pomegranate, roasted vegetables, vegetarian recipes, autumn dishes