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This Roasted Delicata Squash Recipe is the Best Winter Side Dish
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Ready for an incredible Delicata Squash recipe? The seasonal winter veggie is roasted to perfection, drizzled with a tangy Harissa Yogurt Sauce and sprinkled with pistachios and pomegranate arils. You’ll adore this recipe from Pistachios: Savory & Sweet Recipes Inspired by World Cuisines.
What is delicata squash?
Delicata squash is a winter squash with a pale, striped exterior and buttery orange flesh. Unlike most winter squash, delicata squash has an edible exterior. It’s flavor is often compared to that of butternut squash.
Why is this delicata squash recipe the best winter side dish?
Think there’s nothing in season in California during the cooler months? Think again! This recipe is an amazing way to showcase winter squash and pomegranates – along with a few other tasty additions like pistachios, yogurt and chiles that are always in season in the Golden State! The Harissa Yogurt Sauce adds loads of flavor and subtle spice to the creamy, rich squash. Bright red pomegranate arils add a sweetness while CA GROWN pistachios contribute color, texture and crunch.
Want to order a copy of the cookbook?
If you’re a fan of CA GROWN pistachios, you’ll love this cookbook from Georgeanne Brennan and Barbara Bryant.
About the author
Georgeanne Brennan is an award-winning cookbook author (and a farmer!) based in Winters, California. She loves showcasing garden-fresh produce in her creative recipes.
Check out this fabulous recipe for Devils on Horseback that Georgeanne shared with our friends at California Prunes. It’s the perfect easy appetizer!
It’s a small world….
Fun fact: our friends at Keenan Farms opened their doors to the team that produced this cookbook! Pistachios: Savory & Sweet Recipes Inspired by World Cuisines features imagery from their Central California farm!
Roasted Delicata Squash with Harissa Yogurt and Pistachios
Ingredients
- 2 delicata squashes about 1 pound /454 g each
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon harissa or other chile paste
- 1/2 cup plain Greek yogurt (whole milk, low-fat, or nonfat)
- 1/2 cup pomegranate arils
- 1/2 cup pistachios, coarsely chopped
- Small cilantro sprigs for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Trim off both ends from each squash and set aside. Using a metal spoon, scoop out and discard the seeds from each squash. Cut the squashes into a mix of rings 1 inch (2.5 cm) thick and chunky wedges. Cut some of the rings in half. Transfer all the squash pieces to a large bowl. Trim away the stem and blossom portions from the reserved ends and add the ends to the bowl.
- Drizzle the squash pieces with the oil and toss to coat evenly. Turn the squash pieces out onto the prepared sheet pan and spread in a single layer. Season with half each of the salt and pepper. Turn the pieces and season the second side with the remaining salt and pepper.
- Roast the squash pieces until golden brown, about 20 minutes. Turn and roast until golden brown and just tender when pierced with a fork, about 15 minutes longer. Turn off the oven and let the squash sit in the oven for 5 minutes before serving.
- While the squash is roasting, in a small serving bowl, stir the harissa into the yogurt, mixing well.
- To serve, transfer the squash pieces to a platter and scatter the pomegranate arils and pistachios over the top. Garnish with the cilantro and set the bowl of harissa yogurt alongside.
Notes
Nutrition
Excited to explore all of the pistachio recipes?
These cookies should tide you over until your cookbook arrives. Enjoy!
Pistachio + White Chocolate Chip Cookies
The folks at Keenan Farms shared their recipe for Pistachio + White Chocolate Chip Cookies. They’re crispy on the edges, tender in the middle, and have plenty of crunch from the (2 cups!) of pistachios
More delicious squash recipes
If you loved this Roasted Delicata Squash recipe, try these wonderful winter squash recipes!
Roasted Delicata Squash with Miso Butter
The Bojon Gourmet drizzles her Roasted Delicata Squash with miso butter. It’s a brilliant idea – the contrast of the slightly sweet squash + savory miso butter is absolutely irresistible.
Honeynut Squash with Rosemary Walnut Crumble
Honeynut Squash is all the rage this holiday season & for good reason – they taste great, are easy to cook, and they are absolutely adorable! Note: The optional walnut crumble topping is a delicious addition to fall salads.
Stuffed Acorn Squash
Stuffed Acorn Squash filled with ground turkey, mushrooms, pears and cheese might sound different – but it’s incredibly delicious.
Roasted Brussels Sprouts & Butternut Squash Medley
Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranates is loaded with fabulous fall flavor – and California grown goodness! It’s simple to make and simply delicious.
Cookbook photography credit: Robert Holmes for Pistachio: Savory & Sweet Recipes Inspired by World Cuisines, Cameron Books