Description
A delightful side dish featuring delicata squash roasted with tangy-sweet pomegranate molasses, topped with crunchy nuts and fresh herbs.
Ingredients
Scale
- 2 Delicata Squash
- 1/4 cup Pomegranate Molasses
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup Toasted Walnuts or Pecans (optional)
- Fresh Parsley or Cilantro, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the delicata squash in half lengthwise and scoop out the seeds. Cut the squash into half-moon shapes, about half an inch thick.
- Place the squash onto a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20-25 minutes, turning once, until tender and caramelized.
- Drizzle the roasted squash with pomegranate molasses, toss gently to coat, and return to the oven for an additional 5-10 minutes.
- Toast nuts in a skillet until fragrant, about 3-5 minutes, then sprinkle over the squash.
- Serve with fresh herbs for garnish.
Notes
For a healthier alternative, reduce the amount of pomegranate molasses or substitute with honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: delicata squash, pomegranate molasses, roasted vegetables, vegetarian side dish, fall recipes