Roasted Delicata Pumpkin with Burrata, Pomegranate and Pistachios contains minimal ingredients and only one sheet pan to prepare, perfect for your holiday table or as a simple side dish during the week.
Toasted delicata squash with burrata
This easy-to-prepare, festive winter side dish is perfect for the holiday table! I’m excited to share this guest post from my close friend, Heather K. Jones. She is the nutrition expert for the Skinnytaste cookbooks. Please say hello …
Hi everyone, my name is Heather K. Jones. I’m a nutritionist, wellness guide, and founder of Feel Better Eat Better, an online weight loss program for people struggling with emotional eating, binge eating, overeating, or body image issues. To find out more, you can register for my free emotional eating master class right HERE.
And click HERE to listen to my brand new Weight and Wellness Affirmations on YouTube! When I started my own path of self-love almost 20 years ago, I had problems with food, health, and myself. By hearing positive affirmations, I was able to change my mindset and make healthy changes in my life with love. I hope you enjoy it!
This wonderful pumpkin dish is a new favorite of mine! I usually pair burrata mozzarella with tomatoes, but it goes really well with lots of vegetables, especially delicata squash. If you can’t find a delicata squash, thinly sliced roasted acorn will work too.
What is Delicata Squash?
Delicata squash is available in fall and winter, as are other winter squashes like butternut, acorn, and pumpkin. And as the name suggests, this pumpkin has a delicate peel or skin that is 100% edible – so no exfoliation is required!
The sweetness of the roasted pumpkin goes perfectly with the creamy burrata, tart pomegranates and crispy pistachios. It looks and tastes super refined, but with minimal ingredients and only one sheet pan for preparation, it’s just as perfect for your holiday table as it is for a simple side dish during the week – it goes with almost any protein!
Roasted delicata squash with burrata, pomegranate and pistachios
Preparation time: 15th min
Cooking time: 25th min
Total time: 40 min
Toasted Delicata Squash with Burrata, Pomegranate, and Pistachio Makes and easy side dish, just add protein!
Olive oil spray1 ½ lb Tender pumpkin, 2 medium1 tablespoon olive oil½ teaspoon kosher saltFreshly ground black pepper, taste6th Ounces Burrata cheese, quartered¼ Cup chopped roasted pistachios¼ Cup Pomegranate seedsFresh basil, for garnish
Preheat the oven to 425 degrees. Spray 2 sheet pans lightly with oil.
Cut each pumpkin in half lengthways and scoop out the seeds with a spoon.
Cut the seed halves into ½-inch pieces (semicircles), divide them up, and distribute them evenly on the sheet pans. Drizzle with oil, season with salt and pepper and distribute evenly.
Roast for 20-25 minutes, stirring for half the cooking time.
Place the pumpkin on a serving plate and top with burrata, pistachios, pomegranate seeds and basil. Serve immediately.
Portion: 1/ 2 cup, Calories: 165kcal, Carbohydrates: 14thG, Protein: 5G, Fat: 11G, Saturated fatty acids: 4.5G, Cholesterol: 20thmg, Sodium: 181mg, Fiber: 2.5G, Sugar: 4thG
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Keywords: tender pumpkin, tender roasted pumpkin
Posted December 20, 2020 by Gina