This is a colorful sheet pan side that is festive enough for a holiday but easy enough for a weeknight. Delicata squash has a tender skin that doesn’t need peeling, making it easier to prepare than most squashes.
Ingredients
- 2 delicata squash
- 2 Tbsp butter
- 2 Tbsp maple syrup
- 2 tsp fresh thyme leaves (1 tsp fresh)
- salt & pepper to taste
- ½ cup pomegranate arils
- ¼ cup raw pumpkin seeds
Line a sheet pan with aluminum foil for easy cleanup.
Roast the pumpkin seeds in a small pan over medium heat, shaking the pan to keep them from burning. When slightly golden, remove from pan and set aside to cool.
Preheat oven to 400º F.
Melt the butter in a small pan, then stir in the maple syrup and thyme. Set aside.
With a sharp knife, cut off the ends of each squash, then carefully cut them lengthwise. Scoop out the seeds and discard.
Slice each squash half into half-inch pieces and place into a bowl large enough to toss them. Add the butter mixture along with a bit of salt and pepper and toss.
Lay the squash pieces on the prepared baking sheet and roast for approximately 1 hour, tossing the pieces occasionally. The squash should be golden brown around the edges.
Remove from oven and plate on a serving dish. Sprinkle the pomegranate arils and pumpkin seeds and serve.
Serves about 4.
