Za’atar Roasted Squash with Crispy Kale and Pomegranate

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Za'atar Roasted Squash with Crispy Kale and Pomegranate

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Squash season is my favorite of all the seasons! I honestly have a really hard time believing that squash is good for me, that it isn’t one of those foods you absolutely LOVE, but really know in your heart you should enjoy in moderation, like white potatoes or chocolate cake! This time of year, I find myself planning all of my meals around what squash we are going to eat.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Lately, I have been enjoying these beautiful Chile Delicate Squash Rings for breakfast with an egg , I made a bit pot of this Butternut Squash and Roasted Red Pepper Soup for lunch and I have been roasting butternut squash like it’s my job.  Of course, though I haven’t yet, I will be making my popular Butternut Squash and Chickpea Slow Cooker Curry very soon, too! I could go on and on telling you the ways I have prepared squash over the last few weeks but instead I will share this amazing, simple new recipe with you.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

This recipe features two of my favorite varieties of squash, at least this week, acorn and delicata. I love how sweet and delicate they both are and I love that you can eat the skin on both varieties. Both of these squash are insanely versatile and are wonderful in a savory dish, but just as good with a little maple syrup and some fresh cinnamon and nutmeg.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

To me, there really is no better way to enjoy squash then roasted. It really allows the inherent sweetness to shine and the subtle caramelizing / browning on the outside is the perfect pairing to the soft, creamy tender flesh.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

This dish is simple to make but so complex with the various flavors, colors and textures. The crispy kale is so perfect with the soft squash and the pomegranate seeds bring their own unique crunch plus a bright, sweet, tartness. The Za’atar spice blends brings an amazing well-rounded counterpoint to the recipe and it brings it’s subtle Middle Eastern / Mediterranean inspired flavor.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

Do yourself a favor, set the crispy kale chips far, far away or you will eat them all before the squash is even done roasting. This is even harder to do when you bake the kale chips in bacon grease. Just sayin’.

Za'atar Roasted Squash with Crispy Kale and Pomegranate

I hope you enjoy this beautiful, fall-inspired recipe as much as I do. Oh and if you are already thinking about your Thanksgiving menu, I can tell you that this recipe would make the perfect side dish to any meal!

Za'atar Roasted Squash with Crispy Kale and Pomegranate

[print_this]Za’atar Roasted Squash with Crispy Kale and Pomegranate {Vegan}

Crispy Kale

Preheat the oven to 300ºF. Line a baking sheet with parchment paper. Tear or chop the kale into small pieces, remove as many of the center stems as you can. Toss the kale with oil until evenly coated and arrange in a single layer on the baking pan, sprinkle with sea salt. Bake for for 15-20 minutes, until crispy. Set aside and increase the temperature of the oven to 400ºF.

* Pro-tip: for the meat eaters (vegans look away) swap bacon grease for the olive oil. You’re welcome!!

Za’atar Roasted Squash

Line a baking pan with parchment paper. Set aside. Cut the acorn squash in half, along the horizontal line. Scoop out the seeds. Then cut each half into 8 wedges. Cut the ends off of a delicate squash and then slice the squash into 1/4″ rounds. Scoop out the seeds.

Drizzle the olive oil over the squash. Add the Za’atar seasoning and the sea salt. Toss it all together until evenly coated.

Arrange the squash in a single layer on the line baking pan, with a flesh side down. Roast at 400ºF for 15 minutes, until the side facing down begins to brown. Flip the squash onto the other side and roast for another 15 to 20 minutes, until tender.

Add the crispy kale to the squash and top with the pomegranate seeds. Enjoy. [/print_this]


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12 Responses

  1. Kelly G. says:

    Looks great! Do you eat the skin (outer shell) of the squash that you roast? I always see all these recipes of beautiful squash rings but I never understand how the heck to eat them!

    • Beth @ Tasty Yummies says:

      Yup eat it up, skin and all. I actually talk about that in the post. It’s my favorite thing about both of these squashes. So little prep work, too because of it 😉

  2. Man this looks so good! I’m craving it for breakfast! Is that weird? 🙂

  3. Megan says:

    wow, wow, wow. You just peaked my interest in kale again. Bacon Grease? oh yeah! This looks awesome! I am on the squash wagon too, I’m having pumpkin, butternut, acorn squash soup for dinner tonight 🙂

  4. Angie says:

    This recipe is so beautiful and looks yummy! I just received delicata squash (which I have never eaten before) from my local farm along with some kale and pomegranate. This is perfect!! Thank you!

  5. jill conyers says:

    I love roasted squash rings and you choice of flavor combinations sounds wonderful.

  6. I love the colors of the squash and pomegranate seeds together in one dish. This sounds so comforting and fresh at the same time!

  7. John Hartil says:

    Looks super!! Always looking for new ways to use kale and this does look like one

  8. Beth- this looks so incredible! I am a fall food fanatic- namely squash- and I am literally drooling at these photos. I cannot wait to share this on all of our social media outlets- this is absolutely wonderful!

  9. Gaby says:

    So happy squash is in season!! What a beautiful dish!!

  10. I love your love for savory breakfasts and now I want this at 9AM!

  11. This looks so amazing!!!

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