Quick Recipe Version (TL;DR)
Roasted Delicata Squash Rings with Pomegranate and Tahini
Sweet, caramelized squash rings meet creamy lemon-tahini sauce, juicy pomegranate seeds, crunchy pumpkin seeds, and fresh mint in this colorful, naturally vegan side dish.
Quick Ingredients
- 2 medium delicata squash, 2 pounds (900 g) total, washed and dried
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (60 g) well-stirred tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- 3 tablespoons warm water, plus more by the teaspoon if needed
- 1/2 cup (85 g) pomegranate seeds
- 2 tablespoons (18 g) raw, unsalted shelled pumpkin seeds
- 2 tablespoons fresh mint, torn or thinly sliced
Do This
- 1. Heat the oven to 425°F (220°C). Line 2 large rimmed baking sheets with parchment paper rated for this temperature.
- 2. Trim the squash, slice crosswise into 1/2-inch-thick rings, and scoop the seeds from each ring. Leave the skin on.
- 3. Toss with olive oil, maple syrup, cinnamon, smoked paprika, 1/2 teaspoon salt, and black pepper. Arrange in a single layer.
- 4. Roast for 30 minutes, flipping the rings and swapping the baking sheets halfway through, until tender and caramelized.
- 5. Meanwhile, whisk tahini, lemon juice, garlic, remaining 1/4 teaspoon salt, and warm water until smooth. Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes.
- 6. Arrange the warm squash on a platter, drizzle with tahini sauce, and scatter with pomegranate seeds, toasted pumpkin seeds, and mint.
Why You’ll Love This Recipe
- No peeling needed: Delicata squash has thin, edible skin that softens beautifully in the oven.
- A delicious balance: Sweet squash, smoky spices, tangy tahini, and tart pomegranate make every bite interesting.
- Beautiful without being fussy: The golden rings and jewel-like toppings turn a simple vegetable side into a centerpiece.
- Easy to share: This recipe is naturally vegan, dairy-free, and gluten-free when made with gluten-free ingredients.
Grocery List
- Produce: 2 medium delicata squash, 1 lemon, 1 small garlic clove, 1 small pomegranate or a container of pomegranate seeds, and fresh mint.
- Dairy: None needed.
- Pantry: Extra-virgin olive oil, pure maple syrup, ground cinnamon, smoked paprika, fine sea salt, black pepper, tahini, and raw unsalted shelled pumpkin seeds.
Full Ingredients
For the Roasted Squash
- 2 medium delicata squash, 2 pounds (900 g) total before trimming
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Lemon-Tahini Drizzle
- 1/4 cup (60 g) tahini, stirred thoroughly before measuring
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, finely grated
- 1/4 teaspoon fine sea salt
- 3 tablespoons warm water, plus additional water in 1-teaspoon increments if needed
For the Toppings
- 1/2 cup (85 g) pomegranate seeds
- 2 tablespoons (18 g) raw, unsalted shelled pumpkin seeds, also called pepitas
- 2 tablespoons fresh mint leaves, torn or thinly sliced
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pans
Preheat the oven to 425°F (220°C), with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment paper rated for at least 425°F. Using two pans gives the rings enough space to roast rather than steam.
Step 2: Cut the squash into rings
Scrub the squash well and dry thoroughly. There is no need to peel it. On a stable cutting board, trim off the stem and blossom ends, then carefully slice each squash crosswise into 1/2-inch-thick rings. Use a small spoon to scrape the seeds and stringy pulp from the center of each ring.
If the squash rolls as you cut, shave a very thin strip from one side to create a stable base. Keep the rings as even in thickness as possible so they cook at the same rate.
Step 3: Coat with the maple-spice mixture
In a large bowl, whisk together the olive oil, maple syrup, cinnamon, smoked paprika, 1/2 teaspoon fine sea salt, and black pepper. Add the squash rings and gently toss with your hands until both sides are evenly coated.
Divide the rings between the prepared baking sheets in a single layer, leaving a little space between them. Scrape any remaining seasoning mixture from the bowl over the squash.
Step 4: Roast until tender and caramelized
Roast for 30 minutes. After 15 minutes, carefully flip each ring with a thin spatula, rotate the baking sheets front to back, and swap them between the upper and lower racks.
The squash is ready when a fork slips easily through the flesh and the flat surfaces have deep golden-brown patches. Begin checking at 25 minutes and remove any thinner rings that are already done; the maple syrup should caramelize, not turn black.
Step 5: Make the drizzle and toast the pumpkin seeds
While the squash roasts, whisk together the tahini, lemon juice, garlic, and remaining 1/4 teaspoon fine sea salt in a small bowl. The mixture may become thick or stiff at first; this is normal. Gradually whisk in 3 tablespoons warm water until smooth and creamy. If needed, add more water 1 teaspoon at a time until the sauce falls from a spoon in a thick ribbon.
Place the pumpkin seeds in a small, dry skillet over medium heat. Toast for 3 minutes, stirring frequently, until fragrant, lightly golden, and beginning to pop. Immediately transfer them to a plate so they do not continue cooking in the hot pan.
Step 6: Arrange, drizzle, and garnish
Arrange the warm squash rings on a wide serving platter, overlapping them slightly while leaving plenty of caramelized edges visible. Drizzle the lemon-tahini sauce over the rings rather than coating them completely.
Scatter the pomegranate seeds and toasted pumpkin seeds evenly over the top, then finish with the fresh mint. Serve immediately while the squash is warm and the toppings are crisp and fresh. This dish is also delicious at room temperature.
Pro Tips
- Choose similar-sized squash: Two firm delicata squash with unblemished skin and similar diameters make evenly sized rings and a more consistent roasting time.
- Dry squash browns better: Pat the washed squash dry before cutting. Extra surface moisture can interfere with caramelization.
- Give the rings room: Avoid overlapping them during roasting. Crowded squash will soften but develop fewer browned edges.
- Start with well-stirred tahini: Blend any separated oil back into the jar before measuring for a smooth, balanced sauce.
- Garnish at the last minute: Add mint and pumpkin seeds just before serving to preserve their color and crunch.
Variations
- Add gentle heat: Mix 1/4 teaspoon crushed red pepper flakes into the olive oil and maple syrup before coating the squash.
- Make it heartier: Serve the finished squash over 2 cups cooked quinoa and 1 can (15 ounces) chickpeas, drained and rinsed. This makes 2 generous main-course servings.
- Swap the herbs: Replace the mint with 2 tablespoons chopped flat-leaf parsley for a less minty, equally fresh finish.
Storage & Make-Ahead
Make ahead: Slice and seed the raw squash up to 1 day ahead and refrigerate in an airtight container. Prepare the tahini sauce up to 3 days ahead and refrigerate separately; whisk in warm water, 1 teaspoon at a time, if it thickens. Toast the pumpkin seeds up to 3 days ahead, cool completely, and store airtight at room temperature.
Store leftovers: Refrigerate cooked squash and tahini sauce in separate airtight containers for up to 4 days. Keep pomegranate seeds and mint separate whenever possible. Refrigerate leftovers within 2 hours of serving.
Reheat: Arrange the squash in a single layer on a baking sheet and heat at 400°F (205°C) for 10 minutes, or until hot throughout. Add the sauce and fresh toppings after reheating. Microwaving works for convenience, but the rings will be softer.
Nutrition (per serving)
Estimated for 1 of 4 side-dish servings, including all sauce and toppings. Values vary with squash size and ingredient brands.
Calories: 290 kcal | Carbs: 33g | Protein: 6g | Fat: 17g | Saturated Fat: 2.5g | Fiber: 6g | Sugar: 13g | Sodium: 450mg | Cholesterol: 0mg
