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