Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe

If you’re looking for a dish that’s bursting with flavor and a little bit unexpected, you’ve got to try this Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe. It’s one of those recipes I keep coming back to because it’s both simple and spectacular – perfect for weeknights or impressing guests. The sweet, tender squash combined with creamy burrata, crunchy pistachios, and bright pomegranate seeds creates a balance that’s just irresistible. Trust me, once you make this, it’ll become your new fall obsession!

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Ingredients You’ll Need

This recipe shines because each ingredient plays a supporting role to build those gorgeous layers of flavor. Make sure to use fresh, in-season delicata squash for the best sweetness, and ripe pomegranate seeds that add that signature pop.

• Delicata squash: I love delicata because you can eat the skin, making prep easier and the texture nice and tender when roasted.
• Olive oil: A good quality olive oil helps with roasting and flavor; a light drizzle is just enough.
• Kosher salt: Essential for seasoning and bringing out the natural sweetness of the squash.
• Black pepper: Freshly ground for that subtle heat and depth.
• Burrata cheese: This creamy cheese is the showstopper; make sure it’s fresh and at room temperature for the best melt.
• Roasted pistachios: Adds a lovely crunch and a slight nuttiness; I recommend chopping them up so they spread evenly.
• Pomegranate seeds: These little jewels add vibrant color and a refreshing tartness.
• Fresh basil: A few leaves scattered on top bring an herbal brightness that ties everything together beautifully.

Variations

One of the best things about this Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe is how easy it is to tweak based on what you have or want to try. I often swap in different nuts or herbs depending on the season or what’s in my pantry.

• Nut swap: If pistachios aren’t your thing, toasted walnuts or toasted pumpkin seeds work great and offer a similar crunch.
• Cheese variation: For a dairy-free option, try a sprinkle of toasted chickpeas for crunch and some avocado slices to add creaminess instead of burrata.
• Herb choice: Fresh mint or cilantro can be exciting substitutes for basil and bring a different flavor profile.
• Adding spice: My family loves a dash of chili flakes or a drizzle of spicy honey on top for a sweet-heat twist.

How to Make Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe

Step 1: Prep and Slice the Squash

Start by preheating your oven to 425°F, which is perfect for roasting the squash until tender and caramelized. While it’s heating, slice each delicata squash in half lengthwise and scoop out the seeds – this part feels so satisfying to do. Then slice the squash halves into half-inch thick half-moon pieces. Because delicata skin is thin and edible, you don’t need to peel it, which is a nice time saver.

Step 2: Season and Roast

Lightly spritz two baking sheets with olive oil spray to stop the squash from sticking. Spread the slices evenly across the sheets, drizzle with olive oil, then sprinkle kosher salt and freshly ground black pepper to taste. Toss everything so each piece is coated — this helps with even roasting and flavor. Bake for 20-25 minutes, flipping halfway through, until the edges turn golden and the squash feels tender when poked.

Step 3: Assemble and Serve

Transfer the roasted squash to a beautiful serving plate. Right before serving, arrange quartered burrata cheese on top. Then sprinkle chopped roasted pistachios and juicy pomegranate seeds across the dish. Finally, tear fresh basil leaves over everything for that last pop of color and fresh aroma. Serve immediately so you can enjoy the creamy cheese at its best.

How to Serve Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe

Garnishes

I usually finish this dish with a few torn fresh basil leaves because they add a wonderful herbal aroma and a splash of green that makes the dish pop visually. Sometimes I add a final drizzle of good quality olive oil or a pinch of flaky sea salt to round out the flavors.

Side Dishes

This roasted delicata squash pairs beautifully with roasted chicken, grilled steak, or even alongside a simple quinoa salad. It’s so versatile I also love serving it with crusty bread to scoop up all that melty burrata goodness.

Creative Ways to Present

For special gatherings, I’ve served this recipe on a large wooden board, sprinkled with microgreens and edible flowers, turning it into an eye-catching centerpiece. Cutting the squash into smaller bite-sized pieces also works well for party platters or tapas-style meals.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the roasted delicata squash separately from the burrata, pistachios, and pomegranate seeds in airtight containers in the refrigerator. This helps keep the squash from getting soggy and the cheese fresh.

Freezing

I usually don’t freeze this dish because the burrata and pomegranate don’t hold up well to freezing, but you can freeze the roasted squash on its own for up to 2 months. Reheat it thoroughly before serving and add fresh toppings after.

Reheating

The best way to reheat your leftover roasted delicata squash is in a 350°F oven for about 10-15 minutes, which helps maintain a good texture without drying it out. Add the burrata and fresh garnishes only after reheating.

FAQs

Final Thoughts

This Roasted Delicata Squash with Burrata, Pomegranate and Pistachios Recipe is one of those special dishes that feels both cozy and elegant at the same time. It’s become a favorite in my home because it’s easy to make, looks incredible on the table, and tastes like a treat. If you try it out, I’d love to hear how it goes for you — I’m pretty sure you’ll be adding this one to your regular recipe rotation, just like I have!

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