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Roasted mixed fall squash pieces on a dark stone plate with crushed hazelnuts and pomegranate seeds on top on a black cloth.

Roasted Fall Squash

pomegranate, hazelnut, fresno chiles

STARS

Roast a tasty trio of sweet potatoes, yams, and delicata squash and pair them with a flight of toppings. Add hazelnuts for crunch, pickled fresno chiles for a touch of heat, and pomegranate vinaigrette for sweetness that ties the whole plate together.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Roasted Fall Squash

  • 2 delicata squash, sliced into 1-inch thick half-moons
  • 1 tablespoon light brown sugar
  • 1 teaspoon Aleppo pepper
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, to taste
  • 2 yams, diced into 1-inch pieces
  • 2 sweet potatoes, diced into 1-inch pieces 
  • ¼ cup toasted hazelnuts, crushed

Pickled Fresno Chiles

  • 2 fresno chiles, sliced
  • ½ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup water

Pomegranate Vinaigrette

  • ½ teaspoon cardamom
  • ½ cup pomegranate seeds
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon kosher salt, to taste
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
Directions
1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the delicata squash with the brown sugar, Aleppo pepper, sherry vinegar, 1 tablespoon oil and salt. Roast for 12 minutes.
3
Toss the yams and sweet potatoes with the remaining oil, salt and pepper on a second baking sheet. Roast for 10 minutes, until tender. Combine with the roasted delicata.
4
Place the fresno chiles in a heatproof bowl. Heat the remaining pickle ingredients in a saucepan. Bring to a boil, then pour the hot liquid over the chiles. Cool.
5
Whisk together all the pomegranate vinaigrette ingredients in a small bowl. Adjust the seasoning to taste
6
To serve, place the roasted squash on a plate, top with hazelnuts and pickled fresno chiles, and drizzle with pomegranate vinaigrette. 

Roasted Fall Squash

pomegranate, hazelnut, fresno chiles

STARS

Roast a tasty trio of sweet potatoes, yams, and delicata squash and pair them with a flight of toppings. Add hazelnuts for crunch, pickled fresno chiles for a touch of heat, and pomegranate vinaigrette for sweetness that ties the whole plate together.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Roasted Fall Squash

  • 2 delicata squash, sliced into 1-inch thick half-moons
  • 1 tablespoon light brown sugar
  • 1 teaspoon Aleppo pepper
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, to taste
  • 2 yams, diced into 1-inch pieces
  • 2 sweet potatoes, diced into 1-inch pieces 
  • ¼ cup toasted hazelnuts, crushed

Pickled Fresno Chiles

  • 2 fresno chiles, sliced
  • ½ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup water

Pomegranate Vinaigrette

  • ½ teaspoon cardamom
  • ½ cup pomegranate seeds
  • 1 tablespoon pomegranate molasses
  • ½ teaspoon kosher salt, to taste
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar

Directions

1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the delicata squash with the brown sugar, Aleppo pepper, sherry vinegar, 1 tablespoon oil and salt. Roast for 12 minutes.
3
Toss the yams and sweet potatoes with the remaining oil, salt and pepper on a second baking sheet. Roast for 10 minutes, until tender. Combine with the roasted delicata.
4
Place the fresno chiles in a heatproof bowl. Heat the remaining pickle ingredients in a saucepan. Bring to a boil, then pour the hot liquid over the chiles. Cool.
5
Whisk together all the pomegranate vinaigrette ingredients in a small bowl. Adjust the seasoning to taste
6
To serve, place the roasted squash on a plate, top with hazelnuts and pickled fresno chiles, and drizzle with pomegranate vinaigrette.