Baked Delicata Squash with Pomegranate and Goat Cheese
Prep time
Cook time
Total time
A sweet, creamy roasted winter squash topped with pomegranate arils and crumbled goat cheese. A perfect Fall side dish.
Serves: About 3 cups
  • 1 Delicata Squash (536 grams)
  • 2 tsp. olive oil
  • ¼ tsp cinnamon
  • ¼ tsp. salt
  • ⅛ tsp cayenne pepper, optional
  • 2 tbsp. pomegranate arils
  • ½ oz goat cheese
  1. Preheat oven to 375 degrees
  2. Line a baking sheet with aluminium foil, spray with cooking spray
  3. Wash delicata squash, cut off the ends. Slice squash in ½" pieces. With a spoon take the seeds out. Place the squash in a bowl and toss with olive oil, cinnamon, salt, pepper and cayenne pepper. Place squash on the prepared baking sheet. Bake for 10 minutes, flip the squash and bake for another 10 - 12 minutes or until fork tender and skin slightly blistering.
  4. Place squash on a plate and top with pomegranate arils and goat cheese.
Calories for ½ the recipe: 164, Fat: 5.7, Cholesterol: 2.5, Sodium: 26, Potassium: 21, Carbs: 24, Fiber: 4, Sugar: 11, Protein: 4
Nutrition Information
Serving size: ½ of recipe
Recipe by PB + P Design at