Honey-roasted delicata squash

Add crunchy texture with protein-packed pumpkin seeds.

“Delicata squash is a great source of fiber and potassium and pairs well with antioxidant-rich pomegranate seeds,” says San Francisco-based chef Lynda Marren of Just Add Salt. For added protein, serve it with a six-minute egg.

Serves 2

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


1 medium delicata squash
½ red onion, peeled and cut into wedges
2 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons honey
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
¼ teaspoon ground pepper
4 fresh sage leaves, chopped
2 tablespoons toasted pumpkin seeds
2 tablespoons pomegranate seeds
¼ cup cooked farro
⅓ cup rotisserie chicken, shredded (optional)



Preheat oven to 400 degrees and cut the ends off the squash. Using an apple corer, remove seeds and pulp from inside the squash; cut into ½-inch thick rings.


Place squash rings and onion wedges in a large bowl. Add garlic, olive oil, honey, cayenne pepper, salt, and pepper; toss to coat. Spread vegetables on a large rimmed baking sheet. Sprinkle with sage leaves.


Roast in the oven for about 12 minutes, then flip squash rings using a spatula. Roast for an additional 12 minutes, until squash is browned and tender. Allow to cool then place squash in an airtight container with ¼ cup farro and store in the fridge. Place pumpkin and pomegranate seeds in a separate container and store at room temperature.



Microwave squash and farro (along with rotisserie chicken if using) for 60 seconds. Sprinkle with pumpkin and pomegranate seeds.