I am itching to try this recipe I found online. It's from the blog "Peanut Butter and Peppers". Pretty straight forward, but I'm excited about the pomegranate, squash and goat cheese flavor combination. You can use some of the Delicata Squash you harvested from your garden bed, right?
"A sweet, creamy roasted winter squash topped with pomegranate arils and crumbled goat cheese. A perfect Fall side dish.
Ingredients
1 Delicata Squash (536 grams)
2 tsp. olive oil
¼ tsp cinnamon
¼ tsp. salt
⅛ tsp cayenne pepper, optional
2 tbsp. pomegranate arils
½ oz goat cheese
Instructions
Preheat oven to 375 degrees
Line a baking sheet with aluminum foil, spray with cooking spray
Wash delicata squash, cut off the ends. Slice squash in ½" pieces. With a spoon take the seeds out. Place the squash in a bowl and toss with olive oil, cinnamon, salt, pepper and cayenne pepper. Place squash on the prepared baking sheet. Bake for 10 minutes, flip the squash and bake for another 10 - 12 minutes or until fork tender and skin slightly blistering.
Place squash on a plate and top with pomegranate arils and goat cheese."
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