Pomegranate Glazed Delicata Squash with Feta & Pistachios
roasted pomegranate glazed delicata squash topped with feta, pistachios, pomegranate seeds, and parsley
servings: 6-8
Ingredients
Scale
- 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
Instructions
- 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.