Sweet roasted delicata squash meets creamy whipped goat cheese, bright pomegranate arils, and crunchy honey-glazed pistachios in this elegant yet approachable dish. It’s a beautiful balance of savory, sweet, tangy, and spicy flavors that works just as well as a holiday side as it does for a cozy weeknight appetizer.
Why You’ll Love This Recipe
This recipe highlights simple ingredients transformed into something special. Delicata squash roasts to tender perfection without peeling, the goat cheese becomes light and airy, and the toppings add color, texture, and contrast. It’s naturally gluten-free, visually stunning, and easy to scale up or down for entertaining or everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted squash
2 medium delicata squash, sliced into 1/2 inch rings and seeded
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
For the whipped goat cheese
4 oz goat cheese, room temperature
2 tbsp Greek yogurt
1 tbsp heavy cream
1/2 tsp fresh thyme leaves
For the honey-glazed pistachios
1/3 cup shelled pistachios, roughly chopped
1 tbsp honey
1/8 tsp cayenne pepper
For the topping
1/3 cup pomegranate arils
1 tbsp balsamic glaze
For garnish (optional)
Extra fresh thyme sprigs
Flaky sea salt, to taste
Directions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, toss the delicata squash rings with olive oil, kosher salt, black pepper, and cinnamon until evenly coated.
Arrange the squash rings in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and golden brown.
While the squash is roasting, prepare the whipped goat cheese. Add the goat cheese, Greek yogurt, heavy cream, and fresh thyme to a small food processor or mixing bowl. Whip until smooth, light, and airy. Set aside.
To make the honey-glazed pistachios, heat a small non-stick skillet over medium heat. Add the pistachios, honey, and cayenne pepper. Cook for 2 to 3 minutes, stirring constantly, until the honey is bubbling and coating the nuts. Transfer immediately to parchment paper to cool and prevent sticking.
Arrange the warm roasted squash rings on a serving platter. Spoon or pipe the whipped goat cheese into the center of each ring or spread it across the base of the platter.
Scatter the pomegranate arils and cooled honey-glazed pistachios over the squash.
Drizzle with balsamic glaze and garnish with extra thyme and a light dusting of flaky sea salt if desired. Serve warm or at room temperature.
For a nuttier flavor, substitute pistachios with chopped walnuts or almonds.
If you prefer a milder cheese, blend the goat cheese with a bit of cream cheese for a softer taste.
Add a touch of orange zest to the whipped goat cheese for a citrusy note.
For extra heat, increase the cayenne or add a pinch of crushed red pepper flakes.
Swap pomegranate arils with dried cranberries when fresh pomegranates are not in season.
Storage/Reheating
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the squash in a 350°F oven until warmed through. The whipped goat cheese is best served at room temperature, so remove it from the refrigerator about 15 minutes before serving. Assemble just before eating for the best texture and presentation.
FAQs
Can I prepare this dish ahead of time?
Yes, you can roast the squash and prepare the toppings a day in advance. Store everything separately and assemble just before serving.
Do I need to peel delicata squash?
No, delicata squash has a thin, edible skin that becomes tender when roasted.
Can I serve this dish cold?
It’s best served warm or at room temperature, but it can be eaten cold if needed.
What can I use instead of goat cheese?
Ricotta or labneh can be used, though the flavor and texture will be slightly different.
Is this recipe suitable for vegetarians?
Yes, this dish is fully vegetarian.
Can I make it less sweet?
Reduce the honey slightly and skip the balsamic glaze for a more savory profile.
How do I keep the pistachios from sticking together?
Spread them out on parchment paper immediately after cooking and let them cool completely.
Can I roast the squash in advance?
Yes, reheat it gently in the oven before assembling to maintain texture.
What main dishes pair well with this?
It pairs well with roasted chicken, grilled fish, or grain-based mains.
Can I double the recipe for a crowd?
Absolutely. Use multiple baking sheets and rotate them halfway through roasting for even cooking.
Conclusion
Roasted delicata squash rings with whipped goat cheese, pomegranate, and honey-glazed pistachios offer a perfect blend of comfort and sophistication. With vibrant colors, layered textures, and balanced flavors, this recipe is an easy way to elevate seasonal produce into a memorable dish that feels special without being complicated.
Sweet roasted delicata squash rings paired with whipped goat cheese, pomegranate arils, and honey-glazed pistachios for a savory-sweet, festive dish perfect for appetizers or sides.
Ingredients
2 medium delicata squash, sliced into 1/2 inch rings and seeded
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
4 oz goat cheese, room temperature
2 tbsp Greek yogurt
1 tbsp heavy cream
1/2 tsp fresh thyme leaves
1/3 cup shelled pistachios, roughly chopped
1 tbsp honey
1/8 tsp cayenne pepper
1/3 cup pomegranate arils
1 tbsp balsamic glaze
Extra fresh thyme sprigs (optional)
Flaky sea salt, to taste (optional)
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, toss the delicata squash rings with olive oil, kosher salt, black pepper, and cinnamon until evenly coated.
Arrange the squash rings in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden brown.
While squash roasts, prepare the whipped goat cheese by blending goat cheese, Greek yogurt, heavy cream, and thyme until smooth and airy. Set aside.
To make honey-glazed pistachios, heat a small skillet over medium. Add pistachios, honey, and cayenne. Stir constantly for 2–3 minutes until bubbling and coated. Transfer to parchment to cool.
Arrange roasted squash rings on a platter. Spoon or pipe whipped goat cheese into the center of each ring or across the base.
Top with pomegranate arils and cooled honey-glazed pistachios.
Drizzle with balsamic glaze and garnish with thyme and flaky sea salt if desired. Serve warm or at room temperature.
Notes
No need to peel delicata squash—its skin is edible and softens when roasted.
Store leftovers separately and assemble before serving to maintain texture.
Add orange zest to goat cheese for citrusy brightness.
Substitute goat cheese with ricotta or labneh for a different flavor profile.
