roasted pomegranate glazed delicata squash topped with feta, pistachios, pomegranate seeds, and parsley
3 ½ lbs delicata squash, sliced ¼” and seeded
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.