Herb Roasted Delicata Squash Topped with Pomegranate Seeds, Pepitas, and Feta
I couldn’t resist this delicata squash when I passed it in the grocery store. I imagined an herb roasted delicata squash topped with pomegranate seeds, pepitas, and feta. It was a beautiful side dish and we all, kids included, loved this squash and thought it paired nicely with roasted chicken and an autumn salad.
Herb Roasted Delicata Squash Topped With Pomegranate Seeds, Pepitas, and Feta
Ingredients:
- Cooking spray
- 1 delicata squash, scrubbed clean and cut into rings
- 1-2 tbsp olive oil, to taste
- 2 tsp fresh thyme leaves
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp pomegranate seeds
- 1 tbsp toasted pepitas
- 1 tbsp feta cheese
How to Make Herb Roasted Delicata Squash Topped With Pomegranate Seeds, Pepitas, and Feta
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Scrub and clean the squash; cut into rings. Use a pairing knife to carefully cut out the seeded center.
Place the rings onto the prepared baking sheet. Toss with olive oil then season with the thyme leaves, sea salt, and freshly cracked pepper, to taste.
Place into the oven for 15-20 minutes. Flip the squash rings then continue roasting for another 7-10 minutes.
Remove from the oven and place on a serving plate. Sprinkle the top with the pomegranate seeds, pepitas, and feta cheese. Serve immediately. Enjoy.
Equipment
Ingredients
- Cooking spray
- 1 delicata squash scrubbed clean and cut into rings
- 1-2 tbsp olive oil to taste
- 2 tsp fresh thyme leaves
- Sea salt and freshly cracked pepper to taste
- 1 tbsp pomegranate seeds
- 1 tbsp toasted pepitas
- 1 tbsp feta cheese
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Scrub and clean the squash; cut into rings. Use a pairing knife to carefully cut out the seeded center.
- Place the rings onto the prepared baking sheet. Toss with olive oil then season with the thyme leaves, sea salt, and freshly cracked pepper, to taste.
- Place into the oven for 15-20 minutes. Flip the squash rings then continue roasting for another 7-10 minutes.
- Remove from the oven and place on a serving plate. Sprinkle the top with the pomegranate seeds, pepitas, and feta cheese. Serve immediately. Enjoy.
I think I also would have added it to my shopping basket as it looks so pretty 🙂
How festive and pretty! I bet these pumpkin slices taste as delicious as they look, Pam.
This is one of my favorite squashes. I usually cut it in half the long way, clean it, slather it with butter and then either cook it in the microwave or roast it. Then I get a whole half piece to myself! Yummy!
i think i’m comfortable saying that delicata squash is my favorite winter squash, and this is a beautiful and tasty way to prepare it!
I love doing different things with squash. You have used lots of interesting, delicious ingredients.