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Caramelized Delicata Squash with Pomegranate Seeds

Caramelized Delicata Squash with Pomegranate Seeds

Caramelized Delicata Squash with Pomegranate Seeds

Squash becomes naturally sweet when roasted and caramelized, and adding pomegranate seeds gives the dish a nice tartness. Substitute butternut or acorn squash for the Delicata if you are having trouble finding. I eat these cold (if there are any leftover!) as snacks and also add them to breakfast bowls with quinoa, cauliflower rice, kale and eggs. If there was one word I could use to describe this dish is would be “Addictive”!

Serves 3-4

Prep Time: 5 minutes

Total Time: 25 minutes


Ingredients:

2½ pounds Delicata Squash

2 tablespoons extra virgin olive oil

6 springs thyme

1/4 cup pomegranate seeds

2 tablespoons parsley leaves (curly or Italian flat leaf)

Kosher Salt

Ground black pepper

Directions:

Preheat oven to 450 degrees F. Cut squash in half (not through the stem) and use a spoon, small scoop or melon baller to clean the seeds out of the middle. Cut into 1-inch rounds and place in a large bowl. Toss to combine with 2 tablespoons olive oil, about 1/2 teaspoon salt and 1/8 teaspoon pepper.

Arrange squash in a single layer on a baking sheet , top with thyme and roast until golden and caramelized on one side, about 18-20 minutes. Transfer to a serving platter, sprinkle over pomegranate seeds and parsley and season with salt and pepper to taste.

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