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Maple delicata squash with feta and pomegranate seeds served in a bowl

Maple Delicata Squash with Feta

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Prep Time 10 minutes
Cook Time 32 minutes
Servings 6
Calories 135

Ingredients

  • 2 delicata squash (washed, peel left on)
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili flakes (optional)
  • 1/3 cup crumbled feta
  • 1/4 cup pomegranate seeds

Instructions

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Wash the squash well, since the peel is edible and stays on.
  • Cut each squash in half lengthwise and scoop out the seeds.
  • Cut into 1-inch rounds or half-moons, slicing each piece in half again if you want them easier to eat.
  • Add the squash to the lined baking sheet, drizzle with the olive oil and maple syrup, and sprinkle with the salt, pepper, and chili flakes. Toss well to coat.
  • Spread the pieces out in a single layer, making sure they are not crowded, and bake for 30 minutes.
  • Give the squash a stir, then broil for 2 minutes for extra color and caramelization.
  • Transfer to a serving dish and sprinkle with the crumbled feta and pomegranate seeds before serving.

Notes

  • The delicata skin is thin and edible, so there is no need to peel it.
  • For a dairy-free version, leave off the feta or use a plant-based alternative.
  • Pomegranate seeds add a fresh, juicy pop, but dried cranberries work too.
 

Nutrition

Calories: 135kcalCarbohydrates: 16gProtein: 3gFat: 7gFiber: 2g