Honey-Roasted Delicata Squash
Learn how to honey roast delicata squash to make this delicious side dish! Topped with pomegranates and walnuts, this is dish is going to stand out on your dinner table.
Servings: 4 servings
Calories: 244kcal
Equipment
Ingredients
- 2 delicata squash (about 2.5-3lbs)
- 2 teaspoon olive oil
- Kosher salt
- black pepper
- 2 tablespoon honey
- 2 tablespoon hot honey see notes
- 1 large pomegranate deseeded
- 15 chopped walnuts
- handful of basil thinly sliced
Instructions
- Preheat the oven to 400°F. Wash and scrub the delicata squash. Cut the ends off of both sides to create a flat surface. Cut it in half lengthwise and scrape out all the seeds and fibrous threads with a spoon. Cut the squashes into ¼" to ½" half moons.
- Lay the half moons on a half sheet tray and drizzle 2 tablespoons honey, 2 teaspoons olive oil, salt, and black pepper. Toss the squash to ensure it is fully coated and roast in the oven for 20 minutes on one side. Remove from the oven and flip each slice. Roast for an additional 20 minutes or until tender and slightly browned at the edges.
- While the squash is roasting, deseed a pomegranate and chop the walnuts into preferred size. Thinly slice a handful of basil.
- Transfer the roasted delicata squash to a serving platter. Garnish with the pomegranate seeds, chopped walnut, and basil. Drizzle hot honey for an added touch of sweetness and heat before serving warm or room temperature.
Notes
- To make hot honey, simply mix honey and hot sauce (amount to preference) in a bowl and warm in 30 second intervals. Stir well to combine.
- Alternatively, use extra plain honey before serving.
- Measurements of olive oil, honey, black pepper, and salt are approximated based off of 2.5lbs of delicata squash and is subject to change according to size. Use enough to thoroughly coat the squash.
