If you’re on the lookout for a side dish that looks stunning but doesn’t require endless prep, this Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios recipe is a serious game changer. I absolutely love how the sweet, tender squash roasted to perfection pairs with the creamy burrata melting over it, while the bursts of juicy pomegranate and the crunch of pistachios make every bite a little celebration. It’s one of those recipes that feels fancy but comes together so easily — perfect for weeknight dinners or impressing guests without the stress.
When I first tried this combo, I was hooked immediately. You’ll find that the balance of textures and flavors makes it a versatile side that complements everything from roasted chicken to a simple grain bowl. Plus, delving into the kitchen with this recipe feels like sharing a little seasonal magic — it’s cozy, colorful, and undeniably delicious. This Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios recipe is definitely one I keep coming back to, especially in the cooler months when squash shines.
Why You’ll Love This Recipe
- Easy but Elegant: You won’t believe how simple ingredients come together to look and taste gourmet.
- Perfect Seasonal Flavor: Delicata squash’s natural sweetness pairs beautifully with tart pomegranate and creamy burrata.
- Textural Delight: Crunchy pistachios add contrast and depth that makes this dish truly stand out.
- Versatile Side Dish: Works well alongside any main — chicken, fish, or vegetarian meals.
Ingredients You’ll Need
The ingredients for this Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios recipe come together in a way that’s both flavorful and simple. I love how each component enhances the others, creating a dish that’s more than the sum of its parts. When shopping, look for fresh, ripe delicata squash — its thin skin means you don’t have to peel it, which saves time!
- Olive oil spray: Helps coat the squash lightly without overdoing the oil; keeps the roast crisp and not greasy.
- Delicata squash: One of my favorite squashes because it roasts quickly and the edible skin adds texture.
- Olive oil: Adds richness and helps with caramelization when roasting.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of the squash.
- Freshly ground black pepper: Adds just the right amount of spice without overpowering.
- Burrata cheese: Creamy and luscious — the perfect melt-over finish that balances the roasted squash.
- Chopped roasted pistachios: Adds a wonderful crunch and a subtle nutty flavor.
- Pomegranate seeds: These little jewels bring a pop of color and juicy tartness that brighten the dish.
- Fresh basil: I like using basil because its sweet, herbaceous notes complement the creaminess of burrata beautifully.
Variations
I like to keep this recipe flexible depending on what’s in season or what I have on hand. Feel free to tweak it to suit your taste or dietary needs — it’s welcoming to experimentation!
- Swap Burrata for Goat Cheese: If you prefer a tangier, firmer cheese, goat cheese works beautifully. My family actually prefers this version when we want a little extra bite.
- Add Fresh Herbs: I sometimes mix basil with mint or parsley for a fresh twist that brightens the dish.
- Use Walnuts or Almonds: Pistachios are my go-to but walnuts and sliced almonds also add great texture and flavor.
- Make it Vegan: Replace burrata with a dollop of cashew cream or a drizzle of tahini for creaminess without dairy.
How to Make Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios Recipe
Step 1: Prep Your Squash
Start by preheating your oven to 425°F. This high heat is key — it lets the squash roast quickly and caramelize without turning mushy. Slice your delicata squash in half lengthwise and scoop out the seeds with a spoon. Since delicata has a thin edible skin, no need to peel it; I love how it crisps up in the oven! Then slice each half into ½-inch half-moon pieces so they cook evenly.
Step 2: Season and Roast
Lightly spray two sheet pans with olive oil spray to ensure the squash doesn’t stick. Spread the squash pieces evenly between them. Drizzle with olive oil, then sprinkle kosher salt and freshly ground black pepper to taste. Give everything a good toss right on the pan so it’s all coated evenly. Pop them in the oven and roast for 20-25 minutes, tossing once halfway through to get an even roast and golden edges. This is when the sweet, nutty aroma fills the kitchen — a sign it’s almost ready!
Step 3: Assemble and Serve
Once the squash is beautifully browned and tender, transfer it to your serving platter. Tear or quarter the burrata and scatter it in chunks on top. Then sprinkle with chopped roasted pistachios and glistening pomegranate seeds. Finally, add fresh basil leaves for a fragrant finish. Serve immediately to enjoy the contrast of warm squash and cool, creamy cheese. Believe me, your guests will be impressed with how effortless it looks and tastes.
Pro Tips for Making Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios Recipe
- Don’t Overcrowd the Pan: Give your squash space to roast evenly and get crispy edges instead of steaming.
- Toss Gently When Roasting: I learned the hard way that tossing too roughly breaks the squash pieces — use a gentle flipping motion.
- Use Quality Burrata: Fresh, creamy burrata makes or breaks the dish — treat yourself to the best you can find!
- Add Pomegranate Last: To keep the seeds juicy and fresh, always sprinkle them on right before serving.
How to Serve Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios Recipe
Garnishes
I usually keep garnishes simple with fresh basil because it’s fragrant and complements the creaminess of the burrata. Sometimes I add a drizzle of good-quality aged balsamic vinegar or a squeeze of lemon to brighten everything up — these little touches make the dish pop on the plate and in flavor.
Side Dishes
This roasted delicata squash pairs so well with just about any protein. I love serving it alongside roast chicken, grilled salmon, or even a hearty grain salad. When I’m craving a meatless meal, it’s a star on its own or atop a bed of quinoa or farro, making the plate colorful and satisfying.
Creative Ways to Present
For holiday dinners, I like arranging slices of the roasted squash in a circular pattern on a large platter, then topping with burrata mounds and bright pomegranate seeds scattered like jewels. It feels festive and inviting, plus it’s easy for guests to serve themselves. Adding edible flowers or microgreens can also take the presentation up a notch when you want to impress.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to 3 days. Since the burrata is best fresh, I remove the cheese before storing and add it back when reheating or serving. The roasted squash keeps its texture well, so it’s great for enjoying later.
Freezing
Freezing roasted delicata squash is possible but not my favorite because it can affect the texture a bit. If you want to freeze it, leave off the burrata, pistachios, and pomegranate, then freeze the squash in a single layer on a baking sheet before transferring to a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I pop the roasted squash on a baking sheet at 375°F for about 10 minutes to bring back some crispness. Add fresh burrata, pistachios, and pomegranate seeds after reheating to keep them fresh and vibrant. This method keeps the flavors bright without turning the squash mushy.
FAQs
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Can I use a different type of squash for this recipe?
While delicata squash is ideal because of its thin skin and sweet flavor, you can experiment with other varieties like acorn or kabocha. Just keep in mind that thicker-skinned squashes may need peeling and a bit longer roasting time.
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Is it necessary to use burrata cheese?
Burrata adds a creamy, decadent touch that pairs beautifully with roasted squash and tart pomegranate. However, you can substitute fresh mozzarella or creamy goat cheese if you prefer. For a vegan option, try a cashew-based cheese or tahini drizzle.
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How do I roast delicata squash properly without it turning mushy?
Make sure to slice the squash evenly and avoid overcrowding your baking sheet, which can cause steaming rather than roasting. Tossing halfway through cooking also helps create even caramelization and prevents sogginess.
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Can I prepare this dish ahead of time?
You can roast the squash a day ahead and store it separately from the burrata, pistachios, and pomegranate seeds. Assemble and add fresh toppings just before serving for the best texture and flavor.
Final Thoughts
This Roasted Delicata Squash with Burrata, Pomegranate, and Pistachios recipe has become one of my go-to dishes when I want something that feels special but doesn’t add to kitchen chaos. The way the flavors harmonize — sweet, creamy, nutty, tart — is simply irresistible. Trust me, once you try it, you’ll want to make it again and again, whether it’s a cozy dinner with family or a festive meal with friends. Go ahead and give it a shot; I think you’ll love how easy and delicious this recipe is just as much as I do!
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
A vibrant and flavorful side dish featuring roasted Delicata squash topped with creamy burrata cheese, crunchy pistachios, tangy pomegranate seeds, and fresh basil. This easy-to-make recipe combines sweet, savory, and nutty flavors with a delightful mix of textures, perfect as a healthy accompaniment to any meal.
Ingredients
Squash and Seasoning
- Olive oil spray
- 1 ½ pounds Delicata squash (2 medium)
- 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 and prepare pans: Preheat your oven to 425°F (220°C). Lightly spray two sheet pans with olive oil spray to prevent sticking.
- Slice and seed the squash: Slice each Delicata squash in half lengthwise. Using a spoon, carefully scoop out and discard the seeds from each half.
- Cut the squash: Slice the seeded halves into ½-inch thick half-moon pieces. Distribute these evenly across the two prepared sheet pans.
- Season the squash: Drizzle the cut squash pieces with the tablespoon of olive oil. Sprinkle with kosher salt and freshly ground black pepper to taste. Toss the pieces gently to coat them evenly with oil and seasonings.
- Roast the squash: Roast the squash in the preheated oven for 20 to 25 minutes. Midway through roasting, toss the squash pieces on the sheet pans to ensure even cooking and browning.
- Assemble and serve: Once roasted, transfer the Delicata squash to a serving platter. Top with quartered burrata cheese, chopped roasted pistachios, pomegranate seeds, and garnish with fresh basil leaves. Serve immediately to enjoy the warm squash with creamy and crunchy toppings.
Notes
- Roasted Delicata Squash with Burrata, Pomegranate and Pistachios makes an easy and elegant side dish.
- For a complete meal, consider adding your choice of protein alongside this flavorful vegetable dish.
- Delicata squash skin is edible and softens upon roasting, eliminating the need for peeling.
- To toast pistachios for extra flavor, lightly roast them in a dry pan over medium heat before chopping.
- For a vegan version, substitute burrata with a plant-based cheese or omit entirely.
Nutrition
- Serving Size: ½ cup
- Calories: 165 kcal
- Sugar: 4 g
- Sodium: 181 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 20 mg
