Side
Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
Roasted delicata squash turns golden and tender with a caramelized edge that melts against cool, creamy burrata. Crunchy pistachios and bright pomegranate seeds add sweet crunch and bursts of tart juice in every bite.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 165
- Protein
- 5g
- Carbs
- 14g
- Fat
- 11g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 181mg
Ingredients
- Olive oil spray
- 1 ½ pounds Delicata squash (2 medium)
- 1 tbsp olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 6 oz burrata cheese (quartered)
- ¼ cup chopped roasted pistachios
- ¼ cup pomegranate seeds
- Fresh basil (for garnish)
Instructions
- Preheat oven to 425 degrees F. Lightly spray 2 sheet pans with oil.
- Slice each squash in half lengthwise and scoop out the seeds with a spoon.
- Slice the seeded halves into ½-inch pieces (half circles) then divide and spread them evenly among the sheet pans. Drizzle with oil, season with salt and pepper and toss to evenly coat.
- Roast for 20-25 minutes, tossing halfway through cook time.
- Transfer squash to a serving platter, top with burrata, pistachios, pomegranate seeds and basil. Serve immediately.