Roasted Delicata Squash with Cranberries and Pistachio
By Faith Gorsky of An Edible Mosaic
This Roasted Delicata Squash with Cranberries and Pistachio pairs the sweet earthy flavor of winter squash with bright cranberries, nutty pistachios, and woodsy rosemary for an easy side dish that’s perfect for the holidays or all fall and winter long.
If you’re used to winter squash served mashed or pureed, get ready for a real treat! This delicata squash recipe features caramelized delicata squash slices that have a whole different texture; they bring the crunch!
Slightly crunchy, caramelized, and naturally sweet delicata squash slices complement the pleasant tang of cranberries. A touch of honey sweetens it up a bit. Pistachios add nutty crunch and also gorgeous green color. And fresh rosemary adds a beautiful woodsy aroma and flavor.
This Roasted Delicata Squash side dish pairs well with a holiday turkey, but also goes well with roast chicken, pot roast, or even salmon. It’s an easy, nutritious side dish for the fall and winter months!
Roasted Delicata Squash Recipe
Delicata squash is very easy to roast! Here are the steps:
Clean the outside of the squash. There’s no need to peel it.
Cut it in half lengthwise or width-wise, and scoop out the seeds.
Slice it into circles or half-moons about 1/4-inch thick.
Toss the sliced squash with a little salt, pepper, and oil.
Roast at 425F for about 25 minutes.
Enjoy!
What Does Delicata Squash Taste Like?
This type of squash is nicknamed “sweet potato squash”, and it really does have a similar flavor with notes of brown sugar. Roasting this squash brings out its natural sweetness.
Do You Eat the Skin of Delicata Squash?
Yes! Be sure to clean the outside of your squash because you can eat the skin.
That’s one of the things that makes this squash such a favorite. It’s easy to prep because there’s no need to peel the skin!
When is Delicata Squash in Season?
Delicata squash grows in the summer and is ready to harvest in the fall. You can start looking for it at farmers markets and grocery stores as early as late August or early September.
Roasted Delicata Squash with Cranberries and Pistachio
Yields 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
1 medium delicata squash (about 1 1/4 pounds), cleaned
2 tablespoons avocado oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh cranberries
1 tablespoon honey
2 tablespoons shelled pistachios, chopped
1/2 teaspoon minced fresh rosemary
Instructions
Preheat the oven to 425F; line a large baking tray with foil.
Cut the delicata squash in half and scoop out the seeds. Slice into 1/4-inch thick slices. You can leave the slices as circles, or cut them in half so they look like half-moons.
Toss the squash slices with the avocado oil, salt, and black pepper. Arrange the slices on the prepared baking tray. Roast 20 minutes.
After the squash has roasted 20 minutes, add the fresh cranberries and roast an additional 5 minutes.
Remove from the oven and drizzle the honey on top.
Transfer to a serving dish and sprinkle on the pistachios and rosemary.
Serve warm.
