Sheet Pan Roasted Delicata Squash with Chickpeas and Pomegranate Gremolata

Delicata squash is the perfect healthy fall ingredient because its relatively easy to prepare (you don’t have to peel it!) and cook and its meaty texture so hearty and also heart-healthy. This recipe is even easier since almost everything is roasted on the sheet pan—the squash, along with chickpeas for protein, and everything is topped with a vibrant tart-sweet gremolata. Feel free to add a bit of feta or a swirl of labneh.

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Serves 4

INGREDIENTS

2 Delicata squash
1 yellow onion
2 garlic cloves, smashed
12 thyme sprigs
½ tsp chili flakes
1 tsp fennel seeds
2 tbsp olive oil, plus 1 tsp
1 15 oz can of chickpeas, drained and rinsed
¼ cup pomegranate seeds
⅓ cup pinenuts, toasted
1 tbsp lemon juice
1 tbsp lemon zest
2 tbsp flat leaf parsley, chopped, plus more for garnish
Kosher salt and black pepper
Flaky sea salt

METHOD

Preheat oven to 450F.

Peel and seed squash, then halve lengthwise. Cut each half into 3/8” slices. Cut onion into 3/8” slices. Add squash and onion to a bowl, along with garlic, thyme, chili flake, fennel seed, olive oil. Season with salt and pepper and toss to evenly coat squash. Arrange on a parchment lined sheet pan in a single layer (use two pans if needed), along with chickpeas.

Roast in oven for 15-18 minutes— rotating trays halfway through— until squash is tender.

While the squash is roasting, make the gremolata. In a small bowl combine pomegranate seeds, pinenuts, lemon juice, lemon zest, flat leaf parsley and 1 tsp of olive oil. Season with salt and pepper.

To serve, remove thyme sprigs and arrange squash, chickpeas and onions on a platter and top with gremolata. Finish with flaky sea salt and garnish with more parsley and serve warm or at room temperature.