Roasted Delicata Squash with Feta, Pomegranate, and Pepitas

Tender delicata squash roasts until caramelized, then gets finished with creamy feta, juicy pomegranate arils, crunchy pepitas, and a bright maple vinaigrette for a colorful fall side dish.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 2 medium delicata squash
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 4 ounces feta cheese
• 0.75 cup pomegranate arils
• 0.5 cup pepitas
• 2 tablespoons fresh parsley

Cooking instructions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. (about 5 min) — 425°F
2. Trim the ends from the delicata squash. Slice each squash crosswise into 1/2-inch rings and scoop out the seeds and stringy centers; the skin can remain on. (about 10 min)
3. Arrange the squash in a single layer on the baking sheet. Toss with the olive oil, salt, and pepper. (about 2 min)
4. Roast for 12 minutes, then flip the squash. Continue roasting for 10 to 13 minutes, until the edges are deeply browned and a fork slides easily through the centers. (about 25 min) — 425°F
5. While the squash roasts, whisk the maple syrup, apple cider vinegar, and Dijon mustard in a small bowl. (about 2 min)
6. Transfer the hot squash to a serving platter. Drizzle with the maple vinaigrette, then scatter over the feta, pomegranate arils, pepitas, and parsley. Serve warm. (about 3 min)