Roasted Delicata Squash with Pomegranate and Pumpkin Seeds
Fall's best vegetable, Roasted Delicate Squash is tender and savory.
Servings: 4 servings
Ingredients
- 1 Delicata Squash
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon fresh chopped thyme
- 1/2 cup pomegranate seeds
- 1/2 cup toasted pumpkin seeds
Instructions
- Preheat the oven to 425 degrees.
- Carefully cut the squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Place the squash cut side down on a cutting board and cut into slices 1/2 inch thick. Repeat with the remaining squash half. Toss the squash in a bowl with the olive oil, salt and pepper. Spread the squash in an even layer on a baking sheet and roast for 15-20 minutes or until tender.
- Transfer the squash to a serving platter. Sprinkle with the pomegranate and pumpkin seeds. Serve immediately.
Nutrition
Serving: 0g | Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 878mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 17.4mg | Calcium: 42mg | Iron: 1.7mg