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!
Servings 4 servings
- 1 delicata squash
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 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