Sweet and Spicy Roasted Delicata Squash



  1. Preheat the oven to 425 degrees (F).
  2. Wash the squash thoroughly. Cut the ends off each squash, then cut them in half.
  3. Using a small spoon, scoop out the seeds and any gooey parts/ inner strings.
  4. Cut each half into 1" wedges.
  5. Place the squash wedges in a large bowl; toss with oil, rosemary, brown sugar, salt, and cayenne pepper. Spread wedges in an even layer on prepared baking sheet.
  6. Roast in the preheated oven for 40 minutes, flipping once halfway.
  7. Once roasted, drizzle squash with extra olive oil/rosemary/salt as desired to taste, then top with pomegranate seeds. Serve at once.

Recipe by Baker by Nature at