Pomegranate-Glazed Delicata Squash
- December 22, 2019
- 0 / 5
![Pomegranate-Glazed Delicata Squash](https://thefancypantskitchen.com/wp-content/uploads/2021/02/Pomegranate-Glazed-Delicata-Squash.jpg)
One of my favorite winter squash is Delicata. I love it’s flavor and I also love it’s thin skin…so thin that it can be roasted and eaten with the skin on. No need to peel it ahead of time!
This Pomegranate-Glazed Delicata Squash, from The Original Dish, is a favorite. The squash is roasted and then glazed with a spiced-up sauce of pomegranate juice, honey, apple cider vinegar and a fresno chile.
Once out of the oven, it’s topped with feta cheese, pomegranate seeds, pistachio nuts and parsley.
![Pomegranate-Glazed Delicata Squash](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_1b1b1cb9368b46eab6f324e2b439be49_mv2_d_2048_1365_s_2.webp)
![Pomegranate-Glazed Delicata Squash](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_d1f7094c11e8438c9ff50a276e617028_mv2_d_2048_1512_s_2.webp)
![Pomegranate-Glazed Delicata Squash](https://thefancypantskitchen.com/wp-content/uploads/2021/02/1bedd3_e24079d6b6e64bf4bde38cec6c990ae4_mv2_d_2048_1750_s_2.webp)
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Pomegranate-Glazed Delicata Squash
Makes: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 cup pomegranate juice
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1 red fresno chile, thinly sliced
- 3 & 1/2 pounds Delicata squash, sliced ¼” and seeded
- Olive oil, to taste
- Kosher salt, to taste
- 4 ounces feta cheese, crumbled
- 1/2 cup toasted pistachios, roughly chopped
- 1/4 cup pomegranate seeds
- Parsley leaves, to garnish
Instructions
Preheat the oven to 400°F. Combine the pomegranate juice, honey, apple cider vinegar, and sliced chile in a small saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and cook the glaze for about 30 minutes until reduced. Turn the heat off, pour the glaze into a bowl, and cool until thickened.
Meanwhile, place the sliced squash onto a parchment-lined sheet pan. Drizzle with olive oil and season with a good pinch of salt. Toss well. Spread the squash into an even layer (do not overcrowd the sheet pan; use two if needed). Roast for 20 minutes.
Remove the squash from the oven and brush with about half of the glaze. Roast for another 8 minutes until fully caramelized.
Use a metal spatula to transfer the caramelized squash to a large platter. Drizzle with the remaining glaze. Top with the feta cheese, toasted pistachios, pomegranate seeds, and parsley.
Recipe from The Original Dish
Ingredients
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