Description
A delightful dish featuring roasted delicata squash drizzled with tangy pomegranate molasses, perfect for fall gatherings.
Ingredients
Scale
- 2 Delicata squashes
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or mint) for garnish
- Optional spices: cinnamon, nutmeg, or thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the delicata squashes in half lengthwise, scoop out the seeds, and cut into half-moons about 1/2 inch thick.
- Toss the squash slices in a large bowl with olive oil, salt, and pepper, along with any optional spices.
- Spread the squash in a single layer on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway through.
- In the final 5 minutes of baking, drizzle pomegranate molasses over the roasted squash pieces.
- Once out of the oven, cool slightly and garnish with fresh herbs.
Notes
For an exciting twist, infuse olive oil with garlic before drizzling over the squash for extra flavor.
- 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: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: delicata squash, roasted vegetables, pomegranate molasses, fall recipes, vegetarian side dish