Blackened Delicata Squash

Gourd season is most definitely the BEST season. Why you ask? The trusty squash is beautifully full of flavor on it own (not to mention the wide arry of nutrients and vitamins they provide), but they also tend to be the perfect base for any side dish, casserole, or snack.

Delicata Squash might be one of my favorite members of the gourd family for its fun shape (when sliced) and the lack of need to peel the skin that protects all the inner goods. 

What’s better than a roasted squash than a roasted, then blackened one? Blackening the squash via cast iron creates a beautiful crust and char that complements the sweet and spiced pomegranate relish that is sprinkled on top

This dish is perfect as any side dish for your next gathering, pushing guests to grab a slice with their fingers- which they will inevitably lick to get ALL of that remaining flavor. Enjoy!

Blackened Delicata Squash w/ Pomegranate Relish

Yields: 2 servings

Time: 30 mins

INGREDIENTS

Delicata Squash

• 1 delicata squash, rinsed, deseeded, and cut into 1/2'“ slices

• 1 tbsp olive oil

• sea salt (to taste)

• fresh pepper (to taste)

• cinnamon (to taste)

• 2 tbsp neutral cooking oil (I prefer avocado because of it’s high smoke point)

Pomegranate Relish

• 1/2 cup pomegranate seeds

• 2 tbsp olive oil

• 1 valencia orange, juiced

• 1/2 tsp orange zest

• 2 tablespoon honey

• 1 tbsp chopped cilantro

• 1/4 tsp cinnamon

• 1/8 tsp cumin

• 1/8 tsp cayenne

• kosher salt and freshly ground pepper (to taste)

DIRECTIONS

To prepare the delicata squash:

1. Preheat oven to 425F

2. Rinse the delicata squash very well. Slice in half, lengthwise, and scoop out the seeds. I recommend keeping the seeds to roast for snacking use later on.

3. Cut the delicata squash into 1/2” slices. In a large bowl, toss with the olive oil, sea salt, pepper, and cinnamom (about 1/2-3/4 tsp of each)

4. Place the seasoned delicata squash on a baking tray and roast at 425F for 10 minutes. The squash should be slightly fork tender.

5. Heat a cast iron skillet over medium heat with the 2 tbsp of avocado oil (or any other neutral cooking oil). You may need to sear/blacken the squash in 2-3 batches

6. Once the oil is heated, add the squash and sear for about 1-2 minutes per side. They should darken to a dark brown, and begin to char. Once blackened, drain on a paper-lined dish.

7. Once cooked, plate and garnish with the pomegranate relish, fresh cilantro leaves, and a dash of flakey sea salt

8. Dive in!

To prepare the delicata squash:

1. In a bowl, mix together the olive oil, orange juice, and honey until well incorporated

2. Add the pomegranate seeds, cilantro, cinnamon, cumin, and cayenne

3. Taste and adjust seasonings per your liking. Season with kosher salt and fresh pepper.

4. Store in an airtight container for 7-10 days.

5. Pour over salads, grilled meats, avocado toast, and (of course) blackened delicata squash

1. Dive in!

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