Roasted Delicata Squash with Pomegranate Molasses, Pumpkin Seeds and Goat Cheese

Wheel-thrown stoneware plate made by Wayne Fuerst of Westport, MA. Available at Local Pottery, Norwell MA

Don’t steer clear of this recipe just because your grocery store doesn’t stock pomegranate molasses; try using 2 tablespoons of maple syrup stirred with 1 tablespoon of pomegranate juice instead.

  • 3 delicata squash
  • ¼ cup olive oil
  • salt, freshly ground pepper, cayenne pepper, to taste
  • 2 tablespoons pomegranate molasses (see headnote)
  • ⅓ cup crumbled goat cheese
  • ¼ cup toasted pumpkin seeds

Preheat oven to 400 degrees.

Cut the squash in half lengthwise and seed. Slice into ½-inch C-shapes. Toss with extra-virgin olive oil and sprinkle with salt and pepper and cayenne pepper. Spread onto a baking sheet and bake for 10 to 15 minutes, until the squash starts to get golden brown, but not so soft that it loses its shape. Transfer the squash to a serving platter and drizzle with pomegranate molasses. Sprinkle the goat cheese and pumpkin seeds over the squash. Serves 8 as a side dish.

Read the Story…

Katie Callahan is a chef, avid gardener, and writer. She loves the challenge that New England winters present for staying seasonal with cooking and finds joy in using foods put up from the summer garden as well as finding new and inventive ways to use winter produce.

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