• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Menu / Veggies + Sides / Maple Roasted Delicata Squash with Burrata & Pomegranate Seeds

    Maple Roasted Delicata Squash with Burrata & Pomegranate Seeds

    Nov 18, 2018 · 5 Comments

    264 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    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!

    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.

    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:

    1 Delicata Squash, on a black slate, on a black background. Overhead shot.

    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%!

    There’s:

    • 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:

    3 whole Delicata Squashes, on a black slate, on a black background. Overhead shot.

    Squash is sliced and ready for the oven:

    Sliced roasted squash rings on baking sheet, up close, topped with fresh sage leaves. Pre Oven.

    Sliced squash is roasted:

    Sliced roasted squash rings on baking sheet, can see entire sheet, topped with fresh sage leaves. Pre Oven.

    With Chilies & Fresh Sage:

    Sliced roasted squash rings on baking sheet, topped with chilies and fresh sage leaves, up close. Post-oven.

    Squash is plated and topped with burrata and pomegranate seeds:

    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate, on the right side.

    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.

    Cooks Tips

    • 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.

    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate, on the left side.

    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 #chefdanielagerson. 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!

     

    On the top, sliced roasted squash rings on baking sheet, topped with chilies and fresh sage leaves, up close. Post-oven. On the bottom, Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.
    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.
    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.

     

    Maple Roasted Delicate Squash with Burrata & Pomegranate Seeds. Plated on a black slate.
    Print Recipe
    5 from 2 votes

    Maple Roasted Delicata Squash with Burrata & Pomegranate Seeds

    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!
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Side Dish
    Cuisine: Californian
    Servings: 8
    Author: Daniela Gerson

    Ingredients

    • 3 Delicata squash
    • 3 tablespoons olive oil
    • 3 tablespoons maple syrup
    • handfull fresh sage leaves
    • 2-3 balls burrata 8oz/balls
    • 1 pomegranate de-seeded
    • 1 teaspoon fresh red pepper, minced or 1/8 teaspoon red pepper flakes (if you enjoy heat use both!)
    • 1 teaspoon kosher salt
    • black pepper to taste

    Instructions

    • 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.

    Notes

    • 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.
    « Spiced Red Wine Pear & Chocolate Cake
    Candied Macadamia, Caramel & Cranberry Tart »

    Reader Interactions

    Comments

    1. Jacqueline says

      November 19, 2018 at 5:32 am

      5 stars
      How delicious! I definitely want this on my Thanksgiving table. Thanks for sharing :).

      Reply
      • Daniela says

        November 19, 2018 at 5:35 am

        You are too cute! Thank you Jackie! ???

        Reply
    2. Alex says

      January 08, 2019 at 3:26 pm

      5 stars
      I'm always looking for dishes that have pomegranate and this one is a winner because I love burrata cheese and squash too! Amazing as a first dish or a special occasion.

      Reply
      • Daniela says

        January 28, 2019 at 5:12 pm

        Yesss!!! So stoked to hear that! Get reve reviews each and every time I make it. Thank you Alex! ☺️

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Fall Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Sites that have featured Waves in the Kitchen

    Copyright © 2023 Waves in the Kitchen • Privacy Policy • Disclosure

    264 shares