YIELD: 4 servings | TIME: 25 minutes | ACTIVE TIME: 10 minutes
this little goat went to grillville roasted delicata squash and fennel

Grillville Roasted Delicata Squash and Fennel


  • 1 medium-large delicata squash
  • 1 bulb fennel, fronds reserved
  • 1 tbsp fresh thyme leaves, minced  
  • 2 tbsp This Little Goat Went to Grillville spice
  • 1 tbsp extra virgin olive oil
  • 1 tsp pure maple syrup
  • kosher salt 
  • ¼ cup fresh pomegranate seeds
  • ¼ cup salted pistachios, shelled and chopped 


  1. Preheat the oven to 425 degrees.
  2. Cut the squash in half, lengthwise, and scoop out the seeds (Note: you do not need to peel Delicata squash. The skin is so tender it’s completely edible!). Slice into thin half moons, about ½-inch thick. Cut the fennel in half, lengthwise, remove the core and thinly slice. Chop the fennel fronds and set aside for serving.
  3. Place squash, fennel and thyme leaves in a mixing bowl. Add in the olive oil, maple syrup, Grillville spice and ½ tsp kosher salt and mix until well coated.
  4. Spread in a single layer on a baking sheet. Roast until squash is tender and beginning to brown, flipping once halfway through, about 15-20 minutes.
  5. Transfer to a serving platter. Top with pomegranate seeds, pistachios and reserved fennel fronds. Serve warm or at room temperature. 

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