Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe
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- Pamela
- November 10, 2015
- 7 Comments
Categories: Gluten-free/gluten-free adaptable, Holiday, Recipes, Vegetables, Vegetarian
A couple of years ago, delicata squash were nowhere to be found. Where did they come from and how did I exist on Thanksgivings past without them? They are now my favorite winter squash. Delicata squashes seem fancy, but they’re a Thanksgiving cook’s dream come true: seasonal, delicious, versatile and NO PEELING! And you can eat the skin! My favorite fall salad in the last decade is this Roasted Delicata Squash and Apple Salad. It’s on my menu again this year and I personally fill up most of my dinner plate with it, I love it that much.
But last year, I taught this delicata squash side dish in my Thanksgiving classes and I had a new crush. Sweet and tender squash rounds, as pretty as can be, with a sweet-tart-crunchy-juicy relish arethe perfect side next to roastedturkey. And it’s such a beautiful presentation. I could even do without cranberry sauce and just eat this relish. I don’t normally mention nutrition too much when discussing Thanksgiving because it’s the one day I let that go. But this dish is definitely lighter fare and tops in vitamins, fiber and antioxidants.
And it makes the best leftovers! The next day I chop up the squash and toss it with the relish and either put it on top of greens or quinoa. A little feta is nice, too. Whereas some Thanksgiving recipes are one-hit wonders, this one I can make all fall for weeknight dinners or dinner parties.
Here’s your game plan:
Seed pomegranate 2 days before and refrigerate.
Wash, dry and cut squash the day before and refrigerate.
Make relish day the day before and refrigerate.
Roast squash before the turkey goes in the oven and allow to sit at room temperature until serving. Then you’re just assembling right before dinner.
Tune in on Thursday for another planning post — 2 weeks and counting!
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Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe
Serves:6
Ingredients
- 2 Delicata squash, washed well and cut into rings*
- 2 Tablespoons unrefined coconut oil, melted
- sea salt
- freshly ground black pepper, to taste
- Relish: (this makes a lot)
- 2 Tablespoons unrefined, cold-pressed olive oil
- 2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
- ½ teaspoon sea salt
- 1 cup pomegranate seeds
- ½ cup pistachio nuts, toasted
- ¼ cup dried currants
- 2 small shallots, chopped
- 3 Tablespoons fresh mint, chopped
Instructions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
- Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
- While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.
- Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.
Notes
*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.
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Comments
Brett Northrop
Curious about the choice of vinegar or molasses. They seem so different in flavor and texture. Can you speak to this Pamela? I haven’t tried this recipe yet. Would you serve this dish if making your apple raspberry cran sauce in a meal or too many similar flavors? Thank you!
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Ally
My friend brought this to xmas dinner … Unbelievably delish
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PamelaModerator
Thank you for letting me know!! So nice to hear!
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These look yummy. I love delicata squash. Can the skin be eaten?
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PamelaModerator
Yes, the skin can be eaten which is why I love it so much for Thanksgiving — no peeling!
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Linleigh Richker
I’m beyond excited! I have been roasting delicata squash since you first introduced it to me last year in class. I’ll make this this weekend for my tennis team and then again for thanksgiving!!!! Thank you Pamela.
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PamelaModerator
You’ll love this, Linleigh. 🙂
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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).
Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.
