Roasted Delicata Squash With Pomegranate



  1. Preheat the oven to 375°F.
  2. Toss the squash with 1 tablespoon olive oil and salt/pepper.
  3. Place in a single layer on a baking sheet and roast for 20 minutes until soft.
  4. Flip, then whisk together the 1 tablespoon pomegranate vinegar and 1 teaspoon maple syrup. Use a pastry brush to brush the syrup onto the squash, then place back in the oven for an extra 20-30 minutes until caramelized and slightly crispy.
  5. While the squash is cooking, whisk together the olive oil, pomegranate vinegar, maple syrup, Dijon mustard and salt and pepper to taste.
  6. Place the squash on a platter and drizzle with pomegranate-maple dressing. Garnish with pomegranate seeds and chopped walnuts.

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