Roasted Delicata Squash with Burrata, Pomegranate and Pistachios has minimal ingredients and just one sheet pan for prep, perfect for your Holiday table or as an easy weeknight side dish.
Roasted Delicata Squash with Burrata
This easy-to-make, festive winter side dish is perfect for the Holiday table! I’m excited to share this guest post from my close friend Heather K. Jones. She’s the nutrition expert for the Skinnytaste cookbooks, please welcome her…
Hi Everyone, I’m Heather K. Jones. I’m a dietitian, a wellness guide, and the founder of Feel Better Eat Better, an online weight loss program for people who struggle with emotional eating, binge eating, overeating or body image issues. To learn more you can sign up for my free emotional eating masterclass right HERE.
And click HERE to listen to my brand-new Weight and Wellness affirmations on YouTube! When I started on my own self-love path almost 20 years ago, I was struggling with food, health and myself, and by listening to positive affirmations, I was able to shift my mindset and start creating healthy changes in my life with love. I hope you enjoy them!
This wonderful squash dish is a new favorite of mine! I usually pair burrata mozzarella with tomatoes, but it actually goes really well with lots of vegetables, especially delicata squash. If you can’t find delicata squash, this will also work with roasted acorn sliced thin.
What is Delicata Squash
Delicata squash is available during fall and winter, same as other winter squashes like butternut, acorn, and pumpkin. And as the name suggests, this squash has a delicate rind or skin that is 100% edible—so no peeling is necessary!
The sweetness of the roasted squash pairs perfectly with the creamy burrata, the tart pomegranates and the crunchy pistachios. It looks and tastes super sophisticated, but with minimal ingredients and just one sheet pan for prep, it’s just as perfect for your Holiday table as it is for an easy weeknight side dish – it pairs with just about any protein!
Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
Ingredients
- Olive oil spray
- 1 ½ pounds Delicata squash, 2 medium
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 6 ounces 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.
Love squash and this is a terrific recipe to use a really delicious one. Roasting the squash makes it very creamy, though because you keep the rind on, it holds together and looks beautiful. I really liked the addition of the burrata, though had to skip the pistachios due to a family member’s allergy. The pomegranate gives a nice slightly tart flavor and the bright red looks great with the yellow squash. Peeling the seeds out of the pomegranate submerged in water made it super easy and no mess from accidental squirts of juice. The white pith mostly floats, so separating that from the seeds was a cinch.
Planning to make this recipe again, and likely will use other squashes like acorn or butternut too
This was OUTSTANDING! Oh my the flavors, the textures; such a great mouthful!
I could eat it for my meal. So glad I have leftovers…even picky husband said yes….
I can’t find this specific squash so I used butternut. So good!
Have not been able to find delicata squash in Atlanta since 2019. Abundant the year before. Anyone know why??
This looks delish!
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This combination of delicata squash, pomegranate seeds and burrata is delicious. I actually air fryed the squash, which made it crispy., and mixed these together with arugula and a balsalmic vinegrette to make a delicious salad.
Hi Riana! Can you tell me what temperature and how long you did the squash in the air fryer?
Looks great I need to make this thanks
Oh, My. Goodness!! Made this recipe for our Christmas dinner and our sons girlfriend (who is a chef and co owner of a restaurant ) was blown away with the taste and colors of this dish! Love, Love this! Thanks so much and Merry Christmas!!
We made this for Christmas dinner. It was great and “fancy” yet easy. Much can be done ahead of time and then just assembled. The pomegranate gives it a nice light flavor. We served it with lamb.
I can’t find Delicata squash in my area right now. Is it okay to substitute Acorn squash? This recipe looks delicious!
Yummy! We love Delicata and this was a beautiful and tasty way to prepare it!
I cook delicata squash regularly on the same sheet pan as halved Brussels sprouts as they go together so well. A twist on seasoning is to drizzle the prepared vegetables with coarse salt, pepper, Zatar and Sumac. The latter two are wonderful middle-eastern seasonings and a way to add zest to regular salt and pepper.
Sounds delicious Sara!
What can the cheese be Substituted With. Can’t have dairy
Have you tried this brand before? Violife – I love their smoke provolone, too!
https://violifefoods.com/us/product/just-like-feta-block/
Hey Jean – I would just leave the cheese out. It tastes just as good without cheese 🙂