Pretty, quick and packed with cozy flavor — these roasted delicata squash “wreaths” caramelize in just 30 minutes and there’s no peeling needed. Delicately scalloped edges rimmed with tender, edible skin, warm holiday spices and a sprinkling of snow-white feta and festive pomegranate seeds make this side a total seasonal standout.
Roasted Delicata Squash With Feta & Pomegranate
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Ingredients
- 2 delicata squash
- 4 Tbsp. olive oil
- 1 tsp. Frontier Co-op Sea Salt
- 1 tsp. Frontier Co-op Ground Coriander Seed
- 1 tsp. Frontier Co-op Organic Ground Cumin Seed
- 1/2 tsp. Frontier Co-op Organic Cinnamon
- 1/4 tsp. Frontier Co-op Organic Cayenne
- 1/2 cup crumbled feta cheese
- 1/3 cup pomegranate seeds
- Fresh parsley or thyme optional
Instructions
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Preheat oven to 400 degrees F.
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Slice squash into 1/2-inch-thick rounds and remove seeds with spoon.
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In small bowl, stir together olive oil, salt, coriander, cumin, cinnamon and cayenne.
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On 2 large baking sheets, arrange squash. Brush both sides of circles with oil and spice mixture.
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Roast about 20 minutes, flipping halfway through. (Note: Squash is done when fork tender.)
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To serve, arrange squash on large serving platter and top with pomegranate seeds, crumbled feta cheese and parsley or thyme.
Notes
Nutrition
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The post Roasted Delicata Squash With Feta & Pomegranate first appeared on The Upside by Vitacost.com.