Maple Roasted Delicata Squash with Goat Cheese and Pomegranate


  • 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)


  1. 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.
  2. 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.
Source: Create by: Bowl of Delicious

Featured recipes

Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420