Two of my favorite gifts of winter: the pomegranate and delicata squash; one time consuming to peel, the other easy peasy. But they come together so delightfully in this roasty dish, married together with creamy goat cheese.

A few tips…

If you aren’t familiar with delicata squash, one of their best traits is that you can eat the outer layer. So no time-consuming peeling needed like with its cousin the butternut! And even better, when you roast at high temps, that peel gets crispy and extra delicious.

As for the pomegranate, yes it takes time to peel, but the pay off is worth it. There are a million videos out there showing you the best way to do this. My favorite is to cut the fruit into quarters and pop the seeds out with my hands. I find it super satisfying and cathartic. Also, be sure to use a big bowl, cutting board and towel when you de-seed your pomegranate. The juice can stain and will definitely run everywhere!

Okay on to the roasty goodness.