Roasted Delicata Squash

Roasted Delicata Squash

Servings 10 servings


  • 2 jelly roll pans or baking sheets
  • Medium cast iron frying pan


  • 4 medium Delicata squash
  • 2 tbsps extra virgin olive oil
  • coarse kosher salt
  • freshly ground black pepper
  • 1 pomegranate
  • 3/4 cup pecans


  • Preheat over to 425 degrees F.

Prepare squash

  • Cut squash in half lengthwise.
  • Scoop seeds out of squash.
  • Cut squash into slices 1/2 inch thick, creating 1/2 moons. Discard ends.
  • In large mixing bowl, toss cut squash, oil, salt, and pepper.

Roast squash

  • Roast squash on baking sheets until soft and golden on the inside, a bit brown and caramelized on the outside.
  • Once squash is cooked, let cool for at least 5 minutes.

Prepare pomegranate seeds and pecans

  • Meanwhile, cut pomegranate in 1/2 across the middle.
  • Hold 1/2 of pomegranate over bowl.
  • With the back of a wooden spoon, gently knock on pomegranate skin.
  • Continue beating with increasing power until seeds start coming out naturally and falling through your fingers into bowl.
  • Once all seeds are in bowl, sift through seeds to remove any bits of white skin or membrane.
  • Toast pecans in pan, over low heat.


  • Place squash on serving dish.
  • Sprinkle pomagranate seeds and pecans over squash.
  • Serve.