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Roasted Maple Delicata Squash with Pomegranate and Feta

Roasted Maple Delicata Squash with Pomegranate and Feta

(Recipe from Diane Morrisey @dianemorrisey but with a CH twist)

Ingredients:

  • 3 medium Delicata squash halved lengthwise, seeded, and cut into 3/4 inch thick slices
  • 3 tablespoons Kastania Extra Virgin Olive Oil
  • 3 tablespoons Whiskey Hollow maple syrup
  • Kosher salt
  • Freshly ground pepper
  • 1/4 tsp Burlap & Barrel Silk Chili pepper
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled Birchrun Hills cave-aged feta
  • 2 tablespoons chopped parsley

Directions:

  • Preheat the oven to 425F
  • Line a sheet pan with parchment paper.
  • In a small bowl, combine oil, syrup, chili pepper, salt and pepper to taste.
  • Toss with the squash until evenly coated.
  • Arrange the squash in one level on the sheet pan.
  • Bake for 20 mins, remove from oven, flip each squash piece over, and roast for 10 mins more.
  • Remove from the oven and place on platter.
  • Sprinkle with feta and pomegranate seeds and pepper and salt to taste.
Burlap & Barrel

Silk Chili Flakes