Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
"Deliciously roasted delicata squash paired with creamy burrata, vibrant pomegranate seeds, and crunchy pistachios creates a simple yet elegant side dish that's perfect when you add your choice of protein!"
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Ingredients
- Olive oil spray
- Freshly ground black pepper
- 6 ounces burrata cheese
- ¼ cup chopped roasted pistachios
- ¼ cup pomegranate seeds
- Fresh basil
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 ½ pounds Delicata squash
Instructions
- 1
Begin by preheating your oven to 425 degrees Fahrenheit. Prepare two baking sheets by giving them a light mist of cooking oil.
- 2
Cut each delicata squash in half lengthwise and use a spoon to remove the seeds from the center.
- 3
Cut the halved squashes into ½-inch thick slices (half-moons) and distribute them evenly onto the prepared baking sheets. Drizzle with oil, sprinkle with salt and pepper, and toss them to ensure they are well-coated.
- 4
Place the trays in the oven and roast the squash for 20-25 minutes, making sure to stir them halfway through the cooking time for even browning.
- 5
Once done, transfer the roasted squash to a serving dish and adorn with burrata, pistachios, pomegranate seeds, and fresh basil. Serve right away.