Pomegranate-Glazed Delicata Squash

Pomegranate-Glazed Delicata Squash

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
Pomegranate-Glazed Delicata Squash
Pomegranate-Glazed Delicata Squash

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Pomegranate-Glazed Delicata Squash

Makes: 6-8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 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


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


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    Recipe Reviews

    • Wendee

      Love, love, love this dish! Served it again tonight, with more rave reviews … this time alongside some quail my hubby & friend shot down in So AZ!!! Yum.

      • Francine

        I’m with you, Wendee…this is the best! Your dinner sounds amazing! Thanks for commenting!

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