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