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Roasted Delicata Squash



1 Delicata squash, washed and sliced into ½ rounds or half moons
2 Tbsp. ENZO Organic Medium Extra Virgin Olive Oil
2 Tbsp. Sage leaves
¼ Cup pomegranate seeds
1 Burrata ball, approx. 4 ounces
2 Tbsp. ENZO Organic Olio Nuovo, for drizzling
Salt and freshly ground pepper, to taste


Step 1
Preheat oven to 425°F. Toss sliced squash with sage leaves, 2 tablespoons of olive oil and place on a parchment lined baking sheet in an even layer. Season generously with salt and pepper and roast for 25 minutes until squash is well browned and tender.

Step 2
Remove baking sheet from the oven and transfer squash to serving dish. Garnish with pomegranate seeds, Burrata, drizzled with Olio Nuovo, and salt and papper top taste.

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