Roasted Delicata Squash with Feta and Pomegranate Seeds
For starters I just want to say to all the vegans out there, that this can be made vegan by simply omitting the feta cheese or by using a vegan cheese instead. I have done it before with no feta or feta substitute and it is equally delicious. This dish is super easy to make and so colorful and flavorful. So many holiday side dishes particularly Thanksgiving side dishes pack a sweetness punch and although there are hints of sweet in this dish from the pomegranate seeds and the pomegranate molasses (only one tablespoon) drizzled over the whole dish, they are subtle, it’s the tang from the apple cider vinegar and the lemon zest that really stand out. The nuttiness from the hazelnuts and walnut oil complement the creaminess from the delicata squash. This dish can be made a day ahead and brought to room temperature when removed from the fridge an hour before swerving. I love this dish, and although there is some parsley in it, I challenge you to sprinkle some micro greens on at the very end, any kind really. I think arugula would be best but I used radish micro greens. If you can’t source them during these crazy times, chop a handful of arugula or other greens like kale. Maybe make a double recipe so they make it to the left overs, it’s that good and packed with vitamins and minerals. It’s not a traditional side dish but I love to change things up every year. By the way, this dish can stick around throughout the winter.
Serves 4-6 / Prep time 30 minutes / Baking time 28 minutes / Total time 58 minutes
Gather
3 delicata squash, cut in half lengthwise, seeds removed and then cut into 1/3 inch or about 1 cm crescent shaped pieces
1 teaspoon/ 4.2 g ground cumin
2 healthy pinches flaky sea salt
10 healthy turns of black pepper on the pepper mill
3 tablespoons/ 44.36 ml plus 1 tablespoon/ 14.79 ml olive oil
1 tablespoon / 14.79 ml walnut oil
2 tablespoons / 29.57 ml apple cider vinegar
1/2 pomegranate seeded
1/4 cup / 32 g toasted hazelnuts, roughly chopped or ground in the mortar and pestle
1/2 lemon, zested (no juice)
1.5 ounces good goat feta cheese, crumbled
2 tablespoons / 28.3 g flat leaf parsley, roughly chopped
1 tablespoon / 14.3 g pomegranate molasses (can be hard to find so also optional), drizzle 1-2 teaspoons /14.3-28.3 g honey if you wish
1 generous handful micro greens of choice or handful chopped greens
Salt and pepper to taste
Make
Preheat the oven to 375 degrees F (190 degrees C). Place the delicata squash pieces into a medium/large bowl. Drizzle 3 tablespoons of the olive oil, add the ground cumin, 2 healthy pinches of salt and the 10 turns of pepper mill. Stir the squash pieces till well coated with oil and spices. Then place the squash pieces in a single layer on two large baking sheets on the middle and top racks in the oven and bake for 14 minutes, remove from the oven and flip the pieces over with a spatula or tongs and alternate the baking sheets on the oven racks. Bake for another 14 minutes.
While the squash is baking make the dressing. In a small bowl, mix together the remaining 1 tablespoon olive oil, walnut oil, apple cider vinegar, and salt and pepper to taste. Set aside.
Once the squash is done, remove from the oven and transfer back into the prep bowl you used before. Add the dressing and stir gently as not to break apart the cooked squash pieces. Transfer to a serving dish of choice. Sprinkle the pomegranate seeds, the hazelnuts, lemon zest, crumbled goat feta (if using) and the flat leaf parsley onto the squash. Then drizzle the pomegranate molasses or honey onto the dish. Garnish with the micro greens or greens. Serve.
Recipe developed by Anna Getty of Amalgam Kitchen.
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