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 making this herb-roasted delicata squash topped with pomegranate seeds, pepitas, and feta recipe. It was a beautiful side dish and we all, kids included, loved this squash and thought it paired nicely with roasted chicken,  autumn salad, and crusty bread.

Herb-Roasted Delicata Squash Topped with Pomegranate Seeds, Pepitas, and Feta

Ingredients:

• Olive oil cooking spray
• 1 delicata squash, scrubbed clean and cut into rings
• 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 crumbles

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.