I’m really excited to be sharing this Thanksgiving side dish recipe with you: pomegranate glazed delicata squash! It’s a really fun, vibrant side dish to add something a little exciting to your menu this year.
While I love a traditional Thanksgiving menu, I’m also all about adding flavors and twists here and there to keep things fresh and exciting. This pomegranate glazed delicata squash is one of those recipes that’s classic enough (I mean, any type of squash on Thanksgiving works for me), yet has a few unique flavors that you may not see on every holiday table.
The delicata squash is sliced and roasted until tender, then brushed with the sweet + tangy + slightly spicy pomegranate glaze. It all goes back in the oven until caramelized. A bit of the glaze is reserved to drizzle over top the final dish. Plus, I’m topping it all with some feta cheese, toasted pistachios, pomegranate seeds, and parsley to give the squash a hit of freshness and lots of flavor.
It’s absolutely delicious, really beautiful, and I hope you get to try it this year! It’d make for a great Christmas or holiday party recipe as well.Print
Pomegranate Glazed Delicata Squash with Feta & Pistachios
roasted pomegranate glazed delicata squash topped with feta, pistachios, pomegranate seeds, and parsley
- 3 ½ lbs delicata squash, sliced ¼” and seeded
- olive oil
- kosher salt
- 1 cup pomegranate juice
- ½ cup honey
- ¼ cup apple cider vinegar
- 1 red fresno chile, thinly sliced
- 4 oz feta cheese, crumbled
- ½ cup toasted pistachios, roughly chopped
- ¼ cup pomegranate seeds
- parsley leaves, to garnish
- Preheat the oven to 400°F. Combine the pomegranate juice, honey, apple cider vinegar, and sliced chile in a small saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and cook the glaze for about 30 minutes until reduced. Turn the heat off, pour the glaze into a bowl, and cool until thickened.
- Meanwhile, place the sliced squash onto a sheet pan. Drizzle with olive oil and season with a good pinch of salt. Toss well. Spread the squash into an even layer (do not overcrowd the sheet pan; use two if needed). Roast for 20 minutes.
- Remove the squash from the oven and brush with about half of the glaze. Roast for another 8 minutes until fully caramelized.
- Use a metal spatula to transfer the caramelized squash to a large platter. Drizzle with the remaining glaze. Top with the feta cheese, toasted pistachios, pomegranate seeds, and parsley.