Honey-Roasted Delicata Squash
Add crunchy texture with protein-packed pumpkin seeds.
“Delicata squash is a great source of fiber and potassium and pairs well with antioxidant-rich pomegranate seeds,” says San Francisco-based chef Lynda Marren of Just Add Salt. For added protein, serve it with a six-minute egg.
This recipe is part of our meal prep series. For the full plan click here.
- 1 medium delicata squash
- ½ red onion, peeled and cut into wedges
- 2 garlic cloves, peeled
- 2 tablespoons olive oil
- 2 teaspoons honey
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 4 fresh sage leaves, chopped
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons pomegranate seeds
- ¼ cup cooked farro
- ⅓ cup rotisserie chicken, shredded (optional)
Preheat oven to 400 degrees and cut the ends off the squash. Using an apple corer, remove seeds and pulp from inside the squash; cut into ½-inch thick rings.
Place squash rings and onion wedges in a large bowl. Add garlic, olive oil, honey, cayenne pepper, salt, and pepper; toss to coat. Spread vegetables on a large rimmed baking sheet. Sprinkle with sage leaves.
Roast in the oven for about 12 minutes, then flip squash rings using a spatula. Roast for an additional 12 minutes, until squash is browned and tender. Allow to cool then place squash in an airtight container with ¼ cup farro and store in the fridge. Place pumpkin and pomegranate seeds in a separate container and store at room temperature.
Microwave squash and farro (along with rotisserie chicken if using) for 60 seconds. Sprinkle with pumpkin and pomegranate seeds.
Photography and styling by Julia Gartland