One of the best produce perks of the fall and winter season has to be winter squash! These varieties of squash are both mild enough to mix well into recipes, yet flavorful enough to stand alone! There are over a dozen types of winter squashes. Some of the most popular include pumpkin (of course!), spaghetti squash, and butternut squash. One of the lesser known varieties is the Delicata Squash. Sometimes called a “sweet potato squash,” this veggie has a sweet and earthy flavor.
Delicata squash are typically planted in the summer and harvested in the fall. Delicata squash is an excellent source of beta-carotene (Vitamin A) and Vitamin C. Try this incredibly versatile squash in our Delicata Squash Bake recipe below! A perfect side dish for weeknights or a guest appearance at the Thanksgiving table!
- 2 Delicata squash
- 1 ½ Tbsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. ground sage
- ¼ cup pomegranate seeds
- ¼ cup dry roasted, slivered almonds
- 3 Tbsp. tahini
- 1 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
- Slice Delicata squash lengthwise and scoop out seeds. Cut each half into ½ inch slices.
- Toss squash slices in olive oil, kosher salt, and sage. Arrange on the baking sheet allowing a little space between slices. May need more than one baking sheet.
- Roast squash for 10-15 minutes. Remove squash from oven and flip once. Roast for an additional 10 minutes (20-25 minutes total).
- Whisk dressing ingredients together until combined. If needed, add 1-2 tbsp. of hot water until dressing is desired consistency
- When squash is done roasting, transfer to a dish and top with pomegranates, almonds and dressing. Serve and enjoy!