Deliciously sweet maple roasted delicata squash is topped with creamy Burrata, tart pomegranate seeds and spicy chilies for an easy to make and very festive fall and winter side dish!
It’s that very squash-a-licioustime of year when it seems like a new kinda of squash is constantly popping up. Delicata has become one of my favorites as of late cause I love that ya don’t gotta peel the skin and I think the rings looks so fun and elegant on a plate.
This maple roasted delicata squash was inspired by these two squash recipes: Roasted Delicate Squash & Honey Butter Roasted Acorn Squash, both of which I’ve made in the last few weeks. It’s as if the two recipes had a baby and voila my maple roasted delicate squash with burrata, pomegranate seeds and chilies was born.
Why this Recipe Works
- Using delicata squash means the skin doesn’t have to be peeled making for quick and easy squash prep.
- The sweetnessof the maple is balanced by the creaminess in the burrata, the tartness of the pomegranates, and the spiciness of the chilies.
- The dish is cooked in 1 sheet pan, making for minimal clean up.
- Minimal ingredients and effort make this dish perfect for entertaining or easy, weeknight meals!
This maple roasted delicata squash is a very seasonal, eye pleasing, easy to make late fall and winter side dish, just as perfect for your Holiday table as for an easy weeknight meal. What I basically did was take a fall favorite, and top it with cheese.
Please meet a Delicata Squash:
I LOVE Burrata!
I don’t even wanna count what percentage of recipes on my blog has burrata (well…actually I do…). Launched less than 2 months ago and do date there’s 5 with burrata on there… just about 25%!
- Roasted Grapes & Figs with Burrata
- Cherry Tomato Confit & Burrata Pasta
- Stone Fruit Salad with Burrata
- Fresh Peas & Roasted Radishes with Burrata
- Stone Fruit & Crispy Prosciutto Salad with Burrata
YES… I am def a big time burrata lover! And I’ve already shared my burrata makes every savory dish better theory and clearly I add it to a lot of them… But if you’re vegan just leave it out and the dish will still be delicious!
And I’ve already shared my thoughts on how pomegranate seedscan easily holiday up any dish (for more on these thoughts check out my Pomegranate Chicken). A little red juicy crunch in the form of pomegranate seeds really goes a long way in adding Holiday flare to your table.
How to Make this Recipe
- Squash gets sliced into rings, roasted with a maple syrup, olive oil, fresh sage leaves and chilies and is plated.
- The squash then gets topped with burrata and pomegranate seeds.
Squash is washed and ready to be sliced:
Squash is sliced and ready for the oven:
Sliced squash is roasted:
Wish Chilies & Fresh Sage:
Squash is plated and topped with burrata and pomegranate seeds:
I especially love playing with spice when working with a sweeter, savory recipe. Depending on how much you like it too you can use red pepper flakes or a fresh minced red pepper or both! I love the contrast of the spicy chili with the sweet maple and it’s all nicely balanced with the creamy burrata. This dish would work just as well with another type of squash so if you try it with any others I’d love to hear about it in the comments below.
- WASH THE SQUASH WELL. Because we’ll be eating the skin.
- Try cutting your squash ringsinto as even thicknessas you can so they cook at the same speed.
- Using a spoon helps to scoop out the squash seeds.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
So lets get our squash game on and…Lets make waves in the kitchen!
Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 6-8
- 3 Delicata squash
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- handful of fresh sage leaves
- 2-3 balls of burrata
- 1 pomegranate – de-seeded
- 1 teaspoon of fresh red pepper – minced OR 1/8 teaspoon red pepper flakes (if you enjoy heat use both!)
- 1 teaspoon of kosher salt
- pepper to taste
- pinch of flaky sea salt
- Pre-heat oven to 400 degrees.
- Rinse your delicata squash well under tap water cause we’ll be eating the skin too. Cut crosswise, into ¾” discs. Use a spoon to core the seeds from each dish. Place discs on a roasting pan.
- Drizzle olive oil and maple syrup over squash discs and toss with your hands until evenly coated. Sprinkle with salt, pepper, red pepper flakes (if using) and fresh sage leaves and toss again.
- Roast in oven for 20 min, take pan out to flip squash over and brown the other side. Add the minced fresh red pepper (if using) at this time. Roast for another 10 minutes until golden and starting to caramelize and char.
- When squash is done, transfer to a serving platter, break up burrata balls and scatter on top. Sprinkle all over with pomegranate seeds and flaky sea salt, enjoy.
Note: squash can be roasted a day or two in advance, and quickly reheated (at 350 degrees for 5-10min) and before continuing to step 5.