Oven Roasted Delicata Squash Recipe - the perfect fall side dish! Roasted until it is tender and sweet, it's topped with a sweet and spicy honey pomegranate sauce. This super-easy side dish has all the flavors of fall!
Why you'll love this recipe
✔️ Delicata Squash roasts easily in the oven and doesn't take hours to make.
✔️ It's not only delicious, but it's good for you, love that!
✔️ And the best part? It's so easy to make!
- delicata squash
- olive oil
- salt & pepper
- pomegranate juice
- red pepper flakes
- pomegranate seeds
- SCRUB the outside of the squash (don't forget you're eating the skin and you want it to be super clean!)
- Slice off both ends then cut in half lengthwise.
- Remove the seeds.
- Slice again into half-moons.
- Drizzle with olive oil and season with salt and pepper and bake for 10 minutes.
- Brush with sauce and bake for another ten minutes.
- Baste again when it's removed from the oven.
Steps to make the glaze
- Combine the honey, pomegranate juice, salt and red pepper flakes into a small saucepan.
- Place over medium-high heat and bring to a boil.
- Reduce heat to low and allow to cook at a bubble until reduced by a third. Set aside.
It's that simple! This squash is sweet and so delicious! One of the reasons I like delicata (besides the yummy flavor!) is this side dish serving amount is perfect for a small family.
Delicata squash is grown in the summertime and harvested in the fall and winter.
It is a cross between sweet potatoes and corn. Bonus? You do not have to peel the squash!
No need to peel them; once cooked the skin is tender and tasty! Just be sure you scrub the outside of the squash well before cooking to remove any grit and grime.
They are oblong in shape. Ripe squash will have yellow skin and green stripes. If you see one that's light green with dark green stripes, it's not ripe yet! Do not choose a squash with any brown or soft spots. That means it's beginning to spoil.
The easiest way to prepare them is to slice off each of the ends and cut it in half lengthwise. Remove the seeds and cut into slices about half-inch thick.
Like potatoes, these should be stored in a dark, dry, ventilated space. Similar to acorn and butternut squash, the skin in thicker and stores longer.
Test kitchen tips
- The thicker the slices, the longer it will take to cook.
- Save the seeds! Roast the seeds - they are delicious, just like pumpkin seeds!
- Leftovers are an easy finger snack and or delicious on a harvest salad!
- Drizzle additional sauce over the top after plating. To make this meal extra festive? Sprinkle with a handful of pomegranate arils.
- You'll have some leftover sauce and I'd recommend saving it. Mixed with a little olive oil and red wine vinegar, leftovers make a delicious salad dressing!
You know me.... never toss anything and that glaze is dynamite!
More of my favorite vegetable side dish recipes!
- Roasted Brussels Sprouts - great side dish with a ton of flavor from your favorite ranch dressing!
- Squash Casserole Recipe - this easy recipe is a great way to use up squash from the garden. Plus everyone loves this casserole!
- Steamed Green Beans - easy to make and so versatile. Everyone loves green beans!
- Roasted Carrots - another simple dish that easy to make for just pennies per serving.
Oven Roasted Delicata Squash with Honey Pomegranate Glaze
- 1 delicata squash
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup pomegranate juice
- ¼ cup honey
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ½ pomegranate avrils
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- Preheat oven to 400 degrees.
- Wash the outside of the squash. Slice the ends off.
- Slice the squash in half. Using a spoon, scoop out the seeds, discard. Slice both sides into one inch half-moon slices.
- Line your baking sheet with parchment pepper or tin foil (if desired) this will make clean-up a breeze.
- Toss the squash with olive oil, salt and pepper and place in the preheated oven for ten minutes.
- While the squash is baking make the sauce. Combine honey, pomegranate juice, salt and red pepper flakes into a small sauce pan.
- Place over medium-high heat and bring to a boil. Reduce heat to low and allow to cook at a bubble until reduced by a third.
- After ten minutes remove the squash and baste with sauce. Flip the squash over, baste on side two and return to the oven.
- Roast until fork tender - about 10 more minutes. Sprinkle with the arils, enjoy!
Growing up on a small farm in Oregon gave me such great experiences. We raised chickens and ducks. I had a goat named Ziggy. Every day my brother and I had chores that needed to be done.
During the summertime, Dad would plant a garden and my brother Don and I were responsible for taking care of it. We had to hoe between the rows, pull weeds and harvest the fruit and vegetables.
It was usually zucchini, acorn squash and pumpkins. We'd always set one aside from each variety to see how big it would grow "forgetting" to harvest it.
I wish I could have a garden now. Maybe I will one day, but since the farmers market is only blocks away it's so easy to stop by and grab whatever looks best!
This brings me to Delicata Squash! It's just coming into season and it's so good. If you like squash you'll definitely want to give this a try!