Roasted delicata squash with pomegranate molasses, herbs, and pistachios

This recipe comes alive with the addition of one magical ingredient: pomegranate molasses. A staple in middle eastern cuisine, this sweet and sour syrup adds serious zing to just about anything you put it on. You can find it at a local middle eastern market, or make your own (it’s mostly just reduced pomegranate juice after all).

Serving suggestions: as a side with some fresh burrata or labneh, or as a main over buttered farro. 

Serves 2 as a main, 4 as a side dish. 

  • 3 delicata squash, 1.5-2 pounds 
  • 1 tbs olive oil, plus more for finishing
  • ¾ tsp salt, or more or less to taste
  • ¾ tsp sumac 
  • ¾ tsp cumin
  • 1 small shallot. Minced
  • ½ cup sherry  vinegar 
  • 1 tbs +1 tsp Pomegranate molasses 
  • 1 small shallot
  • Handful of pistachios, about ⅓ cup
  • Handful of rough chopped herbs- mix of dill, parsley, and mint– about ½ cup 
  • Shaved parm for topping, optional
  1. Preheat the oven to 425
  2. Cut the ends of your squash, and then one slice down the middle. Scoop out the seeds and then slice into rings, about ½ inch thick. 
  3. Place the squash, oil, salt, sumac, and cumin in a bowl and toss to combine. 
  4. Spread the squash out on a baking sheet so they all lay flat (no overlapping). Roast until fork tender and browned, 20-25 minutes. 
  5. Meanwhile, place sherry vinegar, 1 tbsp of pomegranate molasses, and minced shallots in a sauce pan. 
  6. Bring to a boil, then reduce to a simmer. Cook until the mixture becomes thick and jammy, about 13 minutes. 
  7. Remove squash from the oven and let cool slightly. 
  8. To assemble, place squash on a plate and top with herbs, pistachios, parmesan. Drizzle with your vinegar reduction. 
  9. Finish with some flakey sea salt, fresh ground pepper, and a drizzle of olive oil.