Roasted Delicata Squash Salad with Cinnamon-Toasted Hazelnuts and Pomegranate {Gluten-Free}
Prep time: 
Cook time: 
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Yield: 2 servings
Gluten-free Roasted Delicata Squash with Cinnamon-Toasted Hazelnuts and Pomegranate is a beautiful way to celebrate the flavors of the season.
  • 1 (1 to 1¼ lbs/455 to 570 g) delicata squash, ends trimmed, halved lengthwise, and sliced into about ⅓-inch/8.5 mm slices (no need to peel)
  • 2 tablespoons avocado oil
  • ¼ teaspoon each salt and black pepper
  • 2 tablespoons chopped hazelnuts
  • ⅛ teaspoon ground cinnamon
  • 4 tablespoons pomegranate arils
  • 1 oz (30 g) crumbled Stella Fontinella cheese
  • 1 sprig fresh parsley, thinly sliced
  1. Preheat the oven to 425F. Toss together the squash, oil, salt, and pepper, and spread it out on a large baking sheet. Roast until golden on the bottom, about 25 minutes. (I don’t flip it.)
  2. Meanwhile, toast the hazelnuts and cinnamon in a medium skillet over medium heat until fragrant, about 2 to 3 minutes, stirring frequently.
  3. Transfer the squash to a serving platter and top with the cinnamon-toasted hazelnuts, pomegranate arils, crumbled cheese, and parsley.
  4. Serve.
Recipe by An Edible Mosaic™ at