Have you heard of Delicata Squash?!? I hadn’t until I started seeing it all over Instagram a few years ago. It is not as commonly seen as butternut or acorn, but when you do find one, make sure to grab it. You’ll thank me later! Once roasted, the peel is soft and edible, so there is no need to remove it (hello timesaver!). It is fairly sweet, some people say it has a brown sugar taste, but all I know is that it is absolutely declious and equally as yummy when paired with sweet or savory flavors. Below is a wonderful Fall or Thanksgiving recipe from my friend, Pamela Salzman. You can read more about Pamela here and make sure to check out her website and puchase her first cookbook, Kitchen Matters, here. Hope you’ll give Pamela’s Delicata Squash recipe a try and let us know what you think! Also, don’t forget to tag me in all of your foodie creations at @livlight_ and #livlight.


  • 2 Delicata squash, washed well and cut into rings*
  • 2 Tablespoons unrefined coconut oil, melted
  • sea salt
  • freshly ground black pepper, to taste
  • Relish: (this makes a lot)
  • 2 Tablespoons unrefined, cold-pressed olive oil
  • 2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
  • ½ teaspoon sea salt
  • 1 cup pomegranate seeds
  • ½ cup pistachio nuts, toasted
  • ¼ cup dried currants
  • 2 small shallots, chopped
  • 3 Tablespoons fresh mint, chopped

*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.


  1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
  2. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
  3. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.
  4. Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.