Roasted Delicata Squash with Goat Cheese and Honey

Deeply roasted Delicata Squash slices are nestled together in a bed of creamy goat cheese and then topped with pomegranate arils and a drizzle of honey.


  • 1 medium delicata squash
  • 1 1/2 tablespoons olive oil
  • Kosher salt
  • 5 ounces goat cheese
  • 3 tablespoons pomegranate arils
  • Honey, for drizzling


  1. Prepare the squash. Preheat the oven to 425°F. Cut the Delicata squash in half and scoop out the seeds and pulp with a spoon. Discard the seeds and pulp. Place 1/2 of the squash cut side down on a cutting board, and slice the squash into 1-inch slices. You should have about 8 slices.
  2. Roast the squash. Arrange the slices flat on a baking sheet. Toss with olive oil and sprinkle with salt. Roast until underside is deeply browned, about 20 minutes. Turn the slices over to roast until the other side is deeply browned and the squash wedges are fork-tender, about 10 minutes. 
  3. To serve. Spread the goat cheese onto the bottom of a medium serving platter or plate. Arrange the squash nestled to each other on the goat cheese and sprinkle with pomegranate arils and additional salt. Drizzle with honey and serve immediately.


Keywords: Roasted Delicata Squash with Goat Cheese and Pomegranate