yield: 4 servings
time: 25 minutes
active time: 10 minutes
1 medium-large delicata squash
1 bulb fennel, fronds reserved
1 tbsp fresh thyme leaves, minced
1 tbsp extra virgin olive oil
1 tsp pure maple syrup
1/4 cup fresh pomegranate seeds
1/4 cup salted pistachios, shelled and chopped
Preheat the oven to 425 degrees.
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.
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.
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.
Transfer to a serving platter. Top with pomegranate seeds, pistachios and reserved fennel fronds. Serve warm or at room temperature.