Roasted Delicata Squash with Cranberries & Feta
Tender, caramelized delicata squash is perfectly complemented by tart cranberries and creamy feta, creating a harmonious balance of sweet, savory, and tangy flavors. Simple to prepare yet striking on the plate, this dish brings vibrant color and seasonal charm to any autumn or holiday table.
- Serves
- 6-8
Directions
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Preheat oven to 425°F. Line a baking sheet with parchment paper.
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Prepare the squash: Cut off the ends of each delicata squash, slice in half lengthwise, and scoop out the seeds. Slice into 1/2-inch-thick wedges (no need to peel—the skin is edible and tender).
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Season: In a large bowl, toss squash slices with olive oil, maple syrup, salt, pepper, and cinnamon. Spread in a single layer on the prepared sheet.
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Roast: Roast for 20–25 minutes, flipping halfway through, until fork-tender and caramelized at the edges.
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Add cranberries: During the last 5 minutes of roasting, scatter the dried cranberries over the squash to warm and slightly plump them.
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Assemble: Transfer roasted squash and cranberries to a serving platter. Sprinkle with feta and pepitas. Drizzle lightly with balsamic glaze or pomegranate molasses. Garnish with fresh herbs.
From Shawnie's class “Vegetarian Thanksgiving”
