Ladies and gentlemen, I’d like you to meet my favorite way to eat squash! This sweet and spicy roasted delicata squash is flavored with fresh rosemary, a pinch of cayenne pepper, and brown sugar. Finish with a handful of pretty pomegranate seeds and some extra herbs right before serving!

My friends, if you’ve been looking for a simple, lovely, and totally delicious way to up your side dish game —> THIS IS IT. This sweet and spicy roasted delicata squash is beyond simple to assemble (we’re talking 5 minutes of prep!) and will fill your home with the most wonderful aroma (brown sugar + rosemary = swoon) as it roasts away in your oven. Sounds pretty great, right?

The first thing you’ll need to get your squash on is … SQAUSH. Duh! 😉

Aren’t they preeeeetty?

You’ll slice the squash in half (vertically), scoop out the seeds, then chop each half in to wedges. No need to peel these babies! How great is that?!

Now you’re going to toss the squash wedges with some fresh rosemary, salt, cayenne pepper, brown sugar, and oil. I like using olive oil here, but have done it with coconut oil, too. Both roads lead to yummy.

Now spread those pretties out onto a baking sheet…

and ROAST! About 40 minutes will do the job. You should set a little timer so you know when to flip them (which is at the halfway point). Flipping them allows both sides to get nice and crispy.

And DAS IT! All you need to do once the squash emerges from the oven is toss it in the little extra oil/rosemary/salt if desired, and top with pomegranate seeds. The seeds add a bright crunch and an extra pop of pretty to the final dish 😉 Important stuff!

This would make a great addition to your holiday spread! But it also makes a great side to meat/fish any night of the week.

What will you serve it with? xo