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.

Celebrating 200 years of farming in Clarksville, Ohio. Jon Branstrator continues his family heritage of growing quality produce free of GMOs and pesticides.

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