Roasted Delicata Squash with Pomegranate Molasses and Date Syrup is a simple crowd pleaser. First posted in 2014, this delicata squash is still one of my favorite winter vegetable dishes for its ease and flavor. And if you haven’t discovered pomegranate molasses yet, what are you waiting for?
This post is part of a group called Progressive Eats, a virtual version of a Progressive Dinner Party. This month is hosted by Susan Pridmore, the founder of the blog The Wimpy Vegetarian. We’re featuring dishes prepared with winter squashes. Be sure to check out all the delicious recipes at the end of this post!
Roasted Delicata Squash: A Simple Healthy Side Dish
I post so many food photos, people assume I cook all the time. In reality, I don’t have nearly enough time in the kitchen. As committed as I am to eating healthy home-cooked foods, sometimes I take shortcuts (or make reservations). But shortcuts don’t have to be processed or unhealthy. Roasted delicata squash is a perfect example.
Do you have to Peel Delicata Squash?
Have you ever shied away from using winter squash because it’s a bear to cut up and peel? Delicata squash is small and manageable and best of all doesn’t require peeling. What? Sold to the crazy food blogger who has more love for squash than time to prepare it.
If you’re not familiar with delicata, grab a couple next time you see them at the store or farmers market. They are similar in color to butternut when you cut them open, but a bit milder in flavor. The Happy Boy Farms web site describes the flavor as hinting of sweet corn. Best of all, you can easily leave them in your fruit bowl on the counter for a couple of weeks (or more). I find that incredibly convenient.
Pomegranate Molasses and Date Syrup: A Perfect Match for Roasted Delicata Squash
Influenced by my Tasting Jerusalem virtual cooking community as well as a post I just wrote for October Unprocessed, I decided to combine date syrup and pomegranate molasses with olive oil to glaze the squash and then roast it. And for a terrific hit of flavor, color, and texture, top the roasted squash with fresh pomegranate seeds to finish.
Where Can I Buy Pomegranate Molasses and Date Syrup?
Date syrup and pomegranate molasses are available at your local Middle Eastern market or can be ordered online.
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What Can I Substitute for Pomegranate Molasses and Date Syrup?
You can use maple syrup instead of the date, and balsamic vinegar instead of the pomegranate molasses. OR make your own pomegranate molasses – it is so simple. Just boil down pomegranate juice that you find at your local grocer or Trader Joe’s. Click here for my instructions to make your own pomegranate molasses.
Serve this dish warm out of the oven or at room temperature and it will look beautiful on a holiday buffet spread. So think about making this dish and serving it at room temperature for your Thanksgiving feast.
Other Pomegranate Molasses Recipes on OMG! Yummy
- How to Make Pomegranate Molasses
- Pomegranate Molasses Dressing
- Fig and Arugula Salad with Pomegranate Molasses Dressing
- Minty Pomegranate Mule Cocktail
- Roasted Fruit with Pomegranate Molasses
- Brussels Sprouts with Pomegranate Two Ways
- Instant Pot Brisket with Pomegranate Molasses
- Lemony Flank Steak with Pomegranate Molasses
- Roasted Butternut Squash Soup with Pomegranate Molasses
Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
Roasted Delicata Squash will become your go-to fall, winter, and holiday side dish. Take it to the next level with pomegranate molasses and date syrup but no fear - you can sub in balsamic vinegar and maple syrup if you don't have or can't easily find pomegranate molasses and date syrup.
- 1 delicata squash about 12 – 15 oz
- 1 tablespoon date syrup or maple syrup
- 1 tablespoon pomegranate molasses or balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- Optional: Aleppo pepper or any spicy red pepper to taste, fresh pomegranate seeds, dried cranberries would be lovely too
- Preheat the oven to 375 degrees.
- Slice the delicata squash down the center vertically, remove the seeds (you can toast these like pumpkin seeds if you want), and cut each half into half moons. You do not need to remove the skin. It is completely edible.
- In a small bowl whisk together the date syrup, pomegranate molasses, olive oil, salt and pepper.
- Place the squash moons on a cookie sheet or parchment-lined cookie sheet then pour the date mixture over the squash and mix it around until the pieces are coated fairly evenly. If you want a hint of spiciness, sprinkle on some Aleppo pepper (a mild turkish red pepper or any red pepper that you prefer) and then pop it in the oven.
- Bake in the oven for 8 minutes, then turn the squash moons and bake for 7 minutes more.
- While the squash is roasting, cut open your pomegranate to release about a 1/3 cup of seeds. Use as much or as little as you like – this does not have to be precise.
- Remove the squash from the oven and sprinkle the fresh pomegranate seeds all over to finish the dish. If you place the squash on a nice serving dish and then sprinkle the pomegranate seeds on top, it will make a beautiful presentation. You can also eat this at room temperature. So think about this for your Thanksgiving buffet or any fall dinner – it’s an easy dish to prepare ahead and serve.
Comforting Squash Dishes
- Acorn Squash Rum Punch – Mother Would Know
- Cheesy Vegetable Tian – That Skinny Chick Can Bake
- Instant Pot Spicy Butternut Squash Soup – The Heritage Cook
- Stuffed Delicata Squash from The Wimpy Vegetarian
- Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives – From A Chef’s Kitchen
- Cheesy Butternut Squash Pasta – Karen’s Kitchen Stories
- Roasted Delicata Squash – OMG Yummy
- Pumpkin Bars with Maple Frosting and Toasted Walnuts – Creative Culinary