this little goat went to grillville roasted delicata squash and fennel

Grillville Roasted Delicata Squash and Fennel

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  

2 tbsp this little goat went to grillville

1 tbsp extra virgin olive oil

1 tsp pure maple syrup

kosher salt 

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. 

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