Zaatar Roasted Delicata Squash with Pomegranate and Feta
If you're looking for a stunning side dish that combines sweet, savory, and tangy flavors, look no further than this Zaatar Roasted Delicata Squash with Pomegranate and Feta. The delicate sweetness of the squash pairs beautifully with the earthy spices of zaatar, while the juicy pomegranate seeds and creamy feta add a refreshing crunch and salty contrast. This dish is as beautiful as it is delicious, making it a perfect addition to any meal, from holiday feasts to weeknight dinners.
Ingredients
- 2 medium delicata squash, halved and seeds removed
- 3 tablespoons olive oil
- 2 tablespoons zaatar seasoning
- Salt and pepper to taste
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Squash: Slice the delicata squash into half-moons or wedges, depending on your preference. Remove the seeds and scoop out any fibrous strands.
- Season the Squash: In a large bowl, toss the squash with olive oil, zaatar seasoning, salt, and pepper until evenly coated.
- Roast: Spread the seasoned squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, flipping halfway through.
- Assemble: Once the squash is done, remove it from the oven and let it cool slightly. Transfer to a serving platter and sprinkle with pomegranate seeds and crumbled feta cheese.
- Garnish: Finish with a sprinkle of fresh parsley for a pop of color and freshness. Serve warm or at room temperature.
Cook’s tips
- Make sure to slice the squash evenly so it roasts uniformly.
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Don't overcrowd the pan – leave space between the squash pieces so they caramelize instead of steaming.
- If your zaatar is salt-free, adjust the salt accordingly; taste the seasoning before roasting.
- Let the squash cool for 5 minutes before adding the pomegranate and feta so the cheese doesn't melt completely.
Substitutions
- Use butternut squash or acorn squash instead of delicata (adjust roasting time as needed).
- Swap feta for goat cheese or ricotta salata for a different salty tang.
- Use dried cranberries or pomegranate molasses in place of fresh pomegranate seeds for a chewier or more intense flavor.
- If you don't have zaatar, mix equal parts dried thyme, sesame seeds, and sumac.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold as a salad topping.
FAQ
Can I make this dish ahead of time?
Yes, you can roast the squash up to 2 days in advance. Store it separately from the pomegranate and feta, and add those toppings just before serving to keep them fresh.
Is delicata squash edible with the skin on?
Yes, delicata squash has a thin, tender skin that is completely edible once roasted, so no need to peel it.
What can I serve this with?
This dish pairs wonderfully with grilled chicken, roasted lamb, or as part of a mezze spread with hummus and warm pita.
Can I use a different type of squash?
Absolutely. Butternut or acorn squash work well, but you'll need to peel them and adjust the roasting time since they are denser than delicata.
