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Roasted Delicata Squash with Brown Butter and Pomegranate

Serves 4



4 delicata squash cut in half, seeds removed, cut in ½ inch rings or wedges

½ t. ground sumac 

¼ t. cinnamon

1 T maple syrup

1 T olive oil

¼ cup vegetable stock

6 T butter

¼ cup chopped pistachios

½ cup pomegranate arils

pomegranate molasses for drizzling

local micro greens like radish sprouts



Delicata squash is a very sweet squash with an edible, thin skin. There is no need to peel it for this recipe.


Put butter in a small saucepan. Simmer for 3-5 minutes until golden brown, and has a wonderful nutty aroma. Reserve.


Heat oven to 450 degrees.


Toss delicata squash with cinnamon, sumac, maple syrup, olive oil, and season with salt and pepper.


Spread out squash in a large baking dish, and cover with foil.


Roast for 20- 25 minutes, until squash is tender. Remove foil and let roast for an additional 10-15 minutes until squash is caramelized.


Toss squash with pistachios and pomegranate. Drizzle with some pomegranate molasses, and garnish with local micro greens.

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