A festive holiday side dish to add to your menus: pomegranate glazed delicata squash. The squash is roasted in the oven with a sweet & tangy glaze, then topped with feta cheese, pistachios, pomegranate seeds, and parsley. It’s a vibrant, flavorful vegetable side that’s easy to pull together and will definitely impress your guests.
pomegranate glazed delicata squash – the details
While I love a very traditional holiday 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, yet has a few unique flavors that you may not see on every holiday table.
You’ll slice and roast the delicata squash while the glaze simmers on the stove. I love using delicata squash because the skin is soft enough to eat so you don’t have to worry about peeling it.
Once the glaze reduces, you can pour it over the squash for the final 15 minutes of roasting. It’ll reduce further in the oven and help the squash caramelize, all while adding plenty of sweet + tangy + slightly spicy flavor.
When the squash comes out of the oven, use a metal spatula to transfer it to your serving platter. Then, all of the glaze on the pan can be drizzled over top.
Note: The glaze will thicken as it cools. I like to let the squash sit on the pan for just a few minutes before plating for the perfect glaze consistency. If you let it sit too long, the glaze may harden onto the pan. You can always pop the pan back into the oven for a minute or so to loosen the glaze back up.
And for the best part, the toppings – crumbled feta cheese to add a salty bite, roasted pistachios for crunch, pomegranate seeds for a juicy burst of sweetness, and parsley for a fresh finish.
It’s absolutely delicious, really beautiful, and just the perfect side dish. Between this squash and these roasted green beans, you’ll have vegetables covered for any holiday meal!Print
Pomegranate Glazed Delicata Squash with Feta & Pistachios
roasted pomegranate glazed delicata squash topped with feta, pistachios, pomegranate seeds, and parsley
- 3 ¼ lbs delicata squash, seeded + sliced ¼”
- olive oil
- kosher salt
- 1 cup pomegranate juice
- ½ cup apple cider vinegar
- ¼ cup honey
- 1 red fresno chile pepper, thinly sliced
- 4 oz feta cheese, crumbled
- ½ cup roasted pistachios, roughly chopped
- ¼ cup pomegranate seeds
- 1 tbsp chopped fresh parsley
- flaky sea salt
- Preheat the oven to 425°F.
- Distribute the squash evenly between two sheet pans. Drizzle with olive oil and season with a good pinch of salt. Toss well to coat. Spread the squash into an even layer. Roast for 25 minutes.
- Meanwhile, combine the pomegranate juice, apple cider vinegar, honey, and sliced chile pepper in a 2qt saucepan. Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low and cook the glaze for about 20 minutes, stirring often.
- Pour half of the glaze onto each sheet pan of squash. Continue to roast for 15 more minutes, or until tender and caramelized.
- Use a metal spatula to transfer the squash to a large platter, along with all of the glaze. Top with the feta, pistachios, pomegranate seeds, and parsley. Sprinkle with flaky sea salt.