Skip to content

Roasted Pears with Delicata Squash

December 12, 2016
Photo Credit: USA Pears

Recipe by USA Pears

Roasted Pears with Delicata Squash




00 min


00 min


1 small delicata squash

2 tablespoons extra-virgin olive oil

2 tablespoons pomegranate molasses* See Note

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 Red Anjou pears, halved, cored and cut into 6 wedges

8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)

3 large shallots, peeled, trimmed and quartered lengthwise

1/4 cup fresh pomegranate seeds


Preheat the oven to 425F. Halve the squash lengthwise and scoop out the seeds. Cut into 1/2-inch thick, moon-shaped slices.

Whisk together the olive oil, pomegranate molasses, salt and pepper in a large bowl. Add the squash, pears, Brussels sprouts and shallots and toss to coat evenly.

Spread the mixture on a large rimmed baking sheet in a single layer with the cut sides down. Roast tender and browned on one side, 20 to 25 minutes.

Loosen the pears and vegetables from the baking pan with a firm spatula and toss together.

Transfer to a serving platter and sprinkle with the pomegranate seeds. Serve hot or at room temperature.

Good food
people together.
So do
good emails.

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden