Roasted Delicata Squash with Burrata, Pomegranate and Pistachios
Ingredients
The squash
-
1 ½
pounds
Delicata squash
-
1
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
to taste
freshly ground black pepper
The toppings
-
6
ounces
burrata cheese
-
¼
cup
chopped roasted pistachios
-
¼
cup
pomegranate seeds
-
for garnish
fresh basil
The oil
-
as needed
olive oil spray
Instructions
- Preheat the oven to 425°F and spray two sheet pans with olive oil.
- Slice the delicata squash in half lengthwise and scoop out the seeds.
- Cut the seeded halves into ½-inch pieces and spread them on the sheet pans.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the squash for 20-25 minutes, tossing halfway through.
- Transfer the roasted squash to a serving platter and top with burrata, pistachios, pomegranate seeds, and basil.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
165
Total fat
11g
Total carbohydrates
14g
Total protein
5g
Sodium
181mg
Cholesterol
20mg
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