Delicata Squash Recipe

Preparation Steps

1. 1

   Prepare the Delicata Squash

   Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise and scoop out the seeds. Cut each half into 1-inch thick half-moons.

2. 2

   Roast the Squash

   In a large bowl, toss the squash with olive oil, salt, and black pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized.

3. 3

   Make the Pomegranate Vinaigrette

   In a small bowl, whisk together the pomegranate juice, honey, and apple cider vinegar until well combined. Set aside.

4. 4

   Candy the Pecans

   In a skillet over medium heat, add the pecans, cinnamon, and a pinch of salt. Toast the pecans for about 3-5 minutes, stirring frequently until fragrant. Remove from heat and let cool.

5. 5

   Prepare the Spiced Labneh

   In a bowl, combine labneh with ground cumin and paprika. Mix well until fully incorporated.

6. 6

   Assemble the Dish

   On a serving platter, arrange the roasted delicata squash. Drizzle with the pomegranate vinaigrette, dollop the spiced labneh, and sprinkle with the candied pecans. Serve warm.