Roasted Delicata Squash with Goat Cheese and Pomegranate

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 Pomegranate

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Calories: 782kcal

Author: Manju

Ingredients

• 1 delicata squash
• 1 tbsp olive oil
• 2 tsp ancho chile powder
• salt to taste
• fresh crushed black pepper to taste
• 1/2 cup pomegranate arils
• 1/2 cup goat cheese crumbles
• 1 tbsp olive oil
• 5 sage leaves chopped finely

Instructions

• 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.
  

Nutrition

Calories: 782kcal | Carbohydrates: 56g | Protein: 27g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 52mg | Sodium: 504mg | Potassium: 1857mg | Fiber: 11g | Sugar: 22g | Vitamin A: 8550IU | Vitamin C: 64.1mg | Calcium: 299mg | Iron: 5.7mg

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