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Last fall at work we had a recipe that had fried delicata squash rings in it and I was obsessed with them. I would ask the kitchen for the leftovers at the end of every night. So I’ve been brainstorming recipes to bring to family holiday parties this season and came up with this! Roasted delicata squash with whipped goat cheese and topped off with pomegranate, thyme, and honey. It is a perfect cozy fall recipe!
Delicata squash is one of my favorites and even though these squash rings are a little extra time consuming – they’re so adorable. It’s totally worth it! And then adding in some goat cheese? Perfection! Then the pomegranate adds just the right amount of crunch to this dish as well.
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Ingredients for Delicata Squash with Whipped Goat Cheese:
- delicata squash
- evoo
- salt
- pepper
- goat cheese
- cream cheese
- garlic
- lemon juice
- pomegranate seeds
- honey
- fresh thyme
It works best with small delicata squash to keep the rings small or a larger one with a lot of meat to it. This way the goat cheese doesn’t fall through the middle of the ring. But they honestly held up pretty well either way. Just gotta do the whole bite at once with some of them – ha!
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- 2 delicata squash, sliced in 1/2” thick circles, scrape out seeds
- 2 tbsp evoo
- 1 tsp salt
- 1 tsp pepper
- 10 oz goat cheese
- 4 oz cream cheese
- 1 clove garlic, minced
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp evoo
- pinch salt
- pomegranate seeds
- fresh thyme
- honey
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Preheat oven to 425°.
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Toss rings in EVOO, salt, and pepper.
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Line baking sheet with parchment paper.
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Arrange rings in a single layer.
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Roast for 25-30 minutes, flipping halfway.
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Combine all ingredients in food processor, pulse until smooth.
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Pipe whipped goat cheese onto the delicata squash.
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Drizzle with honey.
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Add pomegranate seeds and fresh thyme.
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Serve immediately.
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