Roasted Cauliflower Delicata Squash
Elevate your weeknight meals or holiday table with this stunning Roasted Cauliflower Delicata Squash recipe, a vibrant medley of flavors and textures that’s as nutritious as it is delicious. Tender cauliflower florets and sweet delicata squash are perfectly roasted in a blend of olive oil, garlic, ground cumin, and smoked paprika, creating a warm, earthy flavor profile with just a hint of spice. The dish is finished with a sprinkle of freshly chopped parsley and jewel-like pomegranate seeds for a burst of freshness and tangy sweetness. Ready in just under an hour, this easy, oven-roasted side dish is gluten-free, vegan, and perfect for cozy dinners or as a colorful addition to your holiday spread. Whether served warm as a side or enjoyed as a light vegetarian main, this recipe is a must-try for anyone looking to celebrate seasonal produce.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 medium delicata squash
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup pomegranate seeds
Instructions
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Wash and dry the cauliflower and delicata squash. Cut the cauliflower into bite-sized florets. Slice the delicata squash in half lengthwise, scoop out the seeds with a spoon, and slice into 1/2-inch thick half-moons.
In a large mixing bowl, combine the cauliflower florets and delicata squash slices. Drizzle with olive oil, then sprinkle with minced garlic, ground cumin, smoked paprika, salt, and black pepper. Toss well to coat evenly.
Spread the vegetables out in a single layer on the prepared baking sheets, ensuring they are not overcrowded for even roasting.
Roast in the preheated oven for 30–35 minutes, flipping the vegetables halfway through, until they are golden brown and tender.
Remove the roasted vegetables from the oven and transfer to a serving platter. Sprinkle with chopped fresh parsley and pomegranate seeds for a fresh and vibrant finish.
Serve warm as a side dish or enjoy as a light main course. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 10.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
