Maple Roasted Delicata Squash with Goat Cheese and Pomegranate
Ingredients
2-3 delicata squash halved, seeded, and sliced into
1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup (sub honey)
1/2 teaspoon kosher salt more or less to taste
1/2 teaspoon kosher salt more or less to taste
1/4 teaspoon black pepper more or less to taste
2 oz. goat cheese (chevre) crumbled
1/4 cup pomegranate seeds or dried cranberries
2 tablespoons chopped fresh parsley (optional)
Directions
Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Cut the squash lengthwise, scoop out seeds, and slice the halves into 1/2-inch-thick half-moon size pieces. Put in a large bowl and toss with the olive oil, maple syrup or honey, salt and pepper. Arrange the squash pieces in a single layer on the baking sheet and spreading them out evenly.
Roast the squash at 425 degrees F for 25-30 minutes until golden brown on the outside and soft on the inside. Flip over if you want to halfway, but it’s not necessary. Place cooked squash on a serving dish or platter. Sprinkle with the crumbled goat cheese, the pomegranate seeds or dried cranberries, and fresh chopped parsley. Serve.
