Tender roasted delicata squash is finished with a tangy pomegranate-lime glaze and topped with fresh pomegranate arils, ginger, garlic, parsley, and lime zest. The combination of naturally sweet squash, bright fruit, and warm savory flavors makes this a colorful and flavorful addition to an autumn meal.
Servings: 2
Ingredients (organic/biodynamic)
- 1 medium delicata squash (about 12–14 oz)
- ¼ tsp. ground cumin
- ⅛ tsp. Celtic Sea Salt®
- ¼ c. pomegranate juice
- 1 Tbsp. fresh lime juice, divided
- 1 tsp. finely grated fresh ginger
- 1 small garlic clove, finely minced
- ¼ cup fresh pomegranate arils
- 1 Tbsp. finely chopped fresh parsley
- ½ tsp. finely grated lime zest
Instructions
Preheat the oven. Preheat the oven to 425°F.
Prepare the squash. Wash the delicata squash well. Trim the ends, then cut the squash crosswise into approximately ½-inch rounds. Remove the seeds and pulp from each piece, leaving the skin intact.
Season and arrange. Arrange the squash rounds in a single layer on a parchment-lined baking sheet. Sprinkle lightly with the cumin and Celtic Sea Salt®.
Roast. Roast for 20–25 minutes, turning the pieces once halfway through, until tender.
Start the glaze. While the squash roasts, combine the pomegranate juice, ½ tablespoon of the lime juice, ginger, and garlic in a small saucepan.
Reduce the glaze. Bring to a gentle simmer over medium-low heat and cook for 7–10 minutes, until the liquid has reduced by roughly half and has a slightly syrupy consistency.
Taste and adjust. Remove from the heat and taste. If needed, add the remaining ½ tablespoon of lime juice.
Assemble and serve. Arrange the roasted squash rounds on a serving platter. Drizzle lightly with the pomegranate-lime reduction, then scatter the pomegranate arils over the squash. Finish with the lime zest and fresh parsley.





