If you’re looking for a side dish that’s not only beautiful but also bursting with layers of flavor, this Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe is going to become your new favorite. I absolutely love how the creamy burrata, tart pomegranate seeds, and crunchy pistachios come together on the naturally sweet, roasted delicata squash. It’s simple, elegant, and perfect for impressing guests or just spoiling yourself on a cozy night in.
Why You’ll Love This Recipe
- Effortlessly Delicious: You get a gourmet taste with minimal prep and cooking time.
- Balanced Flavors: Sweet, creamy, nutty, and tart all in one bite — it’s a party on your palate.
- Versatile Side Dish: Pairs well with proteins or stands strong on its own for a vegetarian spread.
- Visually Stunning: The colors from squash, pomegranate, and basil make it a showstopper for any table.
Ingredients You’ll Need
These ingredients work harmoniously to create a dish that’s both simple and impressive. When shopping, look for fresh delicata squash that feels firm without soft spots, and a burrata that’s fresh and creamy for the best results.
- Delicata squash: I love delicata because its thin skin doesn’t require peeling, saving you prep time and adding texture.
- Olive oil: Use a good quality extra virgin olive oil for drizzling to boost flavor.
- Kosher salt: This ensures even seasoning without overpowering the natural squash sweetness.
- Black pepper: Freshly ground is key to add that little kick and aroma.
- Burrata cheese: If you can find burrata that’s ultra fresh, it really elevates the creaminess here.
- Chopped roasted pistachios: Adds a wonderful crunch and nutty depth; toast your own if you have a moment for extra flavor.
- Pomegranate seeds: These burst with tartness and brighten the dish both visually and taste-wise.
- Fresh basil: For garnish and a subtle herbaceous note that ties everything together.
Variations
I love to tweak this dish depending on the season or what I have on hand. Feel free to experiment — that’s part of the fun!
- Add a drizzle of balsamic glaze: I sometimes add a balsamic reduction drizzle at the end for an extra layer of tangy sweetness that complements the pomegranate beautifully.
- Try different nuts: When pistachios aren’t available, toasted walnuts or pecans work great for crunch.
- Make it vegan: Swap burrata for a scoop of whipped tofu or a nut-based cheese to keep it dairy-free.
- Seasonal twists: In the fall, sprinkle some smoked paprika on the squash before roasting for a smoky kick.
How to Make Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe
Step 1: Prep and Slice Your Squash
Start by preheating your oven to 425°F (220°C). Spray two sheet pans lightly with olive oil — this keeps the squash from sticking and helps it roast evenly. Cut each delicata squash lengthwise and scoop out the seeds with a spoon. I like to do this directly over the trash or compost since those seeds get a bit sticky.
Step 2: Cut and Season the Squash
Slice each half into half-inch half-moons — this size lets them roast quickly and develop caramelized edges. Spread evenly across the two sheets. Drizzle with olive oil, then sprinkle kosher salt and freshly ground pepper. Toss gently but thoroughly to coat every piece — this little step really helps with even roasting and flavor.
Step 3: Roast to Perfection
Pop the pans in the oven for 20-25 minutes, tossing the squash about halfway through. You want the pieces tender with golden, slightly crisp edges. Keep an eye on them after 20 minutes — the last few minutes are when the magic happens.
Step 4: Assemble and Serve
Transfer the warm squash to a serving platter, then scatter the creamy burrata quarters on top. Sprinkle with chopped pistachios, vibrant pomegranate seeds, and fresh basil. Serve immediately — the contrast of warm squash and cool burrata is an absolute winner.
Pro Tips for Making Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe
- Squash Cutting: Use a sharp knife and cut the squash on a stable surface to make slicing safer and easier.
- Roasting Evenness: Spread squash pieces evenly on the pan to avoid steaming and ensure crispy edges.
- Burrata Handling: Add burrata last minute to keep its creamy texture and prevent it from melting into the squash.
- Pomegranate Prep: To easily remove tangles of pomegranate seeds, try tapping the back of a cut half with a wooden spoon over a bowl.
How to Serve Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe
Garnishes
I usually stick with fresh basil for that lovely pop of green and hint of herbal freshness, but I’ve also sprinkled a bit of lemon zest for a bright punch. Sometimes, a light drizzle of good-quality olive oil over the top just before serving makes it feel extra lush.
Side Dishes
This dish shines alongside roasted chicken or grilled salmon, but I’ve also paired it with quinoa salad or warm farro for a vegetarian feast that my family goes crazy for. It’s a great complement to simply prepared proteins or even a holiday spread.
Creative Ways to Present
For special occasions, I’ve arranged the squash on a rustic wooden board decorated with scattered pomegranate seeds and basil sprigs, then dolloped burrata gently across. It feels like a beautiful seasonal centerpiece that doubles as a delicious appetizer.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover roasted squash and toppings separately in airtight containers. The burrata doesn’t reheat well, so I keep it fresh and add a new scoop when serving again. The squash stays delicious for 3-4 days in the fridge.
Freezing
I’ve tried freezing roasted delicata squash, and it works okay for the squash alone, but I don’t recommend freezing burrata or pomegranate seeds as they lose their texture and flavor when thawed.
Reheating
To reheat, I gently warm the squash in a 350°F oven for about 10 minutes to bring back some crispness without drying it out. Burrata gets added fresh after reheating, so you get that creamy contrast every time.
FAQs
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Can I use a different type of squash for this recipe?
Absolutely! While delicata squash is ideal because of its tender skin and natural sweetness, you can substitute with acorn or butternut squash. Just be aware these might require peeling and a slightly longer roasting time.
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What’s the best way to cut and prepare delicata squash safely?
Use a sharp, sturdy knife and cut the squash on a non-slip surface. I recommend halving it lengthwise first, then scoop out the seeds with a spoon before slicing into half-inch pieces. This reduces the risk of slipping and makes the process much easier.
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Can I prepare this recipe ahead of time?
You can roast the squash a day ahead and store it in the fridge, but it’s best to add burrata, pomegranate seeds, and pistachios right before serving to keep their texture fresh and vibrant.
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Is this recipe suitable for a vegan diet?
By swapping the burrata with a plant-based cheese or whipped tofu, this recipe can easily be made vegan while keeping all the delicious flavor and texture contrasts.
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How do I remove pomegranate seeds easily?
Cut the pomegranate in half, then tap the back of each half firmly with a wooden spoon over a bowl to release the seeds quickly without much mess.
Final Thoughts
When I first tried this Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe, I was amazed by how a handful of fresh, simple ingredients could come together to create such an elegant and memorable dish. It’s versatile enough to throw together on a busy weeknight but special enough for guests—or even just when you want to treat yourself. Give it a try, and I promise you’ll find yourself reaching for delicata squash all season long!
Print
Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios is a vibrant and elegant side dish combining the natural sweetness of delicata squash with creamy burrata cheese, crunchy pistachios, and tart pomegranate seeds. Roasting the squash enhances its flavor and texture, making it a perfect accompaniment for any meal or a simple, satisfying vegetarian option.
Ingredients
Squash Preparation
- 1 ½ pounds Delicata squash (2 medium)
- Olive oil spray
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper (to taste)
Toppings and Garnish
- 6 ounces burrata cheese (quartered)
- ¼ cup chopped roasted pistachios
- ¼ cup pomegranate seeds
- Fresh basil (for garnish)
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit. Lightly spray two sheet pans with olive oil to prevent sticking and ensure even roasting.
- Prepare the squash: Slice each delicata squash in half lengthwise and scoop out the seeds with a spoon. Then slice the seedless halves into ½-inch thick half-circle pieces.
- Season the squash: Divide the sliced squash evenly between the two prepared sheet pans. Drizzle the squash with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Toss the squash on the pans to coat each piece evenly with oil and seasoning.
- Roast the squash: Place the sheet pans in the oven and roast for 20-25 minutes, flipping or tossing the squash halfway through to ensure even cooking and caramelization.
- Assemble and serve: Transfer the roasted delicata squash to a serving platter. Top evenly with quartered burrata cheese, chopped roasted pistachios, pomegranate seeds, and fresh basil leaves. Serve immediately to enjoy the contrast of warm roasted squash and creamy burrata with the crunch and sweetness of the toppings.
Notes
- Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios makes an easy and elegant side dish.
- For a more substantial meal, serve this dish alongside your favorite protein such as grilled chicken or fish.
- You can substitute toasted walnuts or pecans if pistachios are unavailable.
- Fresh basil complements the flavors beautifully but can be replaced with mint or parsley if desired.
Nutrition
- Serving Size: 1/2 cup
- Calories: 165 kcal
- Sugar: 4 g
- Sodium: 181 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 20 mg
