Honey Roasted Delicata Squash
A simple and delicious recipe for Honey Roasted Delicata Squash! The honey adds a touch for sweetness to the tender roasted squash, which we balance out with the salty ricotta salata and crunch from the pomegranate seeds and pepitas.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: Amercian
Diet: Vegetarian
Servings: 4
Calories: 253kcal
squash
- 2 delicata squash halved lengthwise, and sliced Into 1/2 Inch pieces
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
garnishes
- 2 ounces shaved ricotta salata
- 2 tablespoons pomegranate seeds
- 2 tablespoons pepitas
Preheat oven to 375˚F.
Combine squash, oil, honey, salt, and pepper Into a large mixing bowl and toss together.
Spread mixture onto the baking sheet In a single layer.
Roast squash for about 30 minutes, tossing gently after 15 minutes.
Remove squash from oven and transfer to a platter.
Top honey roasted squash with ricotta salata, pomegranate seeds and pepitas. Serve.
Calories: 253kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 603mg | Potassium: 872mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3161IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 2mg