Maple Roasted Delicata Squash with Goat Cheese and Pomegranate
User Reviews
5.0
9 reviews
Excellent
Maple Roasted Delicata Squash with Goat Cheese and Pomegranate
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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.
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Ingredients
- 2-3 delicata squash halved, seeded, and sliced into 1/2-inch thick pieces
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon kosher salt more or less to taste
- 1/4 teaspoon black pepper more or less to taste
- 2 oz. goat cheese (chèvre) crumbled
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley or other herbs like mint, dill, basil, and/or oregano
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Instructions
- 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.
Equipments used:
Notes
- Optional: roast the delicata squash seeds and eat as a snack or use as another topping for the roasted squash.
- 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!
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
7mg
(2%)
Sodium
354mg
(15%)
Potassium
845mg
(24%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
3412IU
(68%)
Vitamin C
32mg
(36%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 354mg | 15% |
| Potassium | 845mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3412IU | 68% |
| Vitamin C | 32mg | 36% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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