I couldn’t resist this delicata squash when I passed it in the grocery store. I imagined it roasted with thyme then topped with feta, pomegranate seeds, and pepitas. It was a beautiful side dish and it tasted wonderful. We all, kids included, enjoyed this squash and it paired nicely with roasted chicken and autumn salad I served it with.
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.