Crispy and soft, ancho chile roasted delicata squash topped with goat cheese crumbles, pomegranate arils and crispy fried sage is a holiday dish like no other! A perfect side to your Thanksgiving or Christmas holiday dinner table, this Roasted Delicata Squash with Goat Cheese and Pomegranate has something for everyone!
There are some food combinations, that I just stumble upon when experimenting in the kitchen, or do some research to pair food combos or sometimes, I eat something like that at a restaurant and I love it so much, that I try to replicate the combination in various other recipes.
Squash and goat cheese is one such combination that I am seriously so much in love with. The sweetness of the squash with the light and mellow tang in the goat cheese works wonders together. I always add some crunch element to the dish to balance out the textures a little.
Here the pomegranate adds that textural difference while having a burst of tanginess and freshness to itself. The crispy fried sage adds some visual contrast as well!
I have tried the squash and goat cheese combo in this Butternut Squash Galette with Goat Cheese Crumbles and is a favorite at our holiday table every year.
The delicata squash roasted with ancho chiles is a great snack in itself. Ancho chile is a very mild chile with a lots of sweet and smoky flavor to it, so it is not spicy at all and works great with the squash. I have used it earlier to top a Rainbow Orzo with Roasted Delicata Squash.
Looking for more Thanksgiving or Holiday sides? Here are a few favorites.
- Vegan Red Curry Mashed Potatoes
- Roasted Squash and Kale Salad
- Instant Pot Cranberry Orange Sauce
- Butternut Squash and Cherry Tomatoes Orzo
Let’s move on to the recipe now, shall we?
Roasted Delicata Squash wit Goat Cheese and PomegranatePrint
Pre heat the oven to 350F.
Rinse and dry the delicata squash. Slice into 1/4 inch thick rings keeping the skin. Scoop out any flesh and seed in the center of the rings with your hands or with a spoon. Arrange them flat on a baking sheet.
Drizzle olive oil over it and sprinkle salt, pepper and ancho chile powder over it. Toss and arrange flat again.
Bake for about 30 minutes until soft yet firm.
Heat the 1 tbsp oil and fry the sage leaves over medium heat until crispy. Drain with a spoon and take out.
Cool the roasted delicata squash and move to a serving plate. Top with goat cheese crumbles, pomegranate arils and crispy fried sage.
Pin this recipe to your Thanksgiving Recipes board or Holiday Recipes board on Pinterest!