Honey-Roasted Delicata Squash with Pomegranates and Walnuts
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.
Preheat the oven to 425°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 2 metal baking sheets and drizzle 2 tablespoon honey, 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper per sheet. Toss the squash to ensure it is fully coated and roast in the oven for 20-25 minutes on one side. Remove from the oven and flip each slice. Roast for an additional 15 minutes.
While the squash is roasting, deseed a pomegranate and chop the walnuts into preferred size. Chiffonade cut a handful of basil.
Transfer the roasted delicata squash to a serving platter. Toss with the pomegranate seeds, chopped walnut, and basil. Drizzle hot honey and serve warm.
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.