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+ servings
Squash on platter topped with pomegranate seeds

Oven Roasted Delicata Squash with Honey Pomegranate Glaze

Delicata Squash oven roasted until it is tender and caramelized. Glazed with a sweet and spicy honey pomegranate sauce, it's a super easy side dish with all the flavors of fall!
Course Vegetables and Side Dishes
Cuisine American #Vegan #Vegetarian
Keyword Squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 317kcal
Author Deb Clark
Cost $12


  • 1 delicata squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • Glaze
  • 1/2 cup pomegranate juice
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 pomegranate avrils


  • 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!


Calories: 317kcal | Carbohydrates: 65g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 751mg | Potassium: 1863mg | Fiber: 7g | Sugar: 32g | Vitamin A: 6995IU | Vitamin C: 62.8mg | Calcium: 146mg | Iron: 3mg