Roasted Delicata Squash, Medjool Dates and Pine Nuts with Crispy Sage and Pomegranate Arils

Serves 4-6

I absolutely love this time of year, the holiday season. I love all the flavors combined together that provide coziness, comfort and absolute bliss. I actually think sometimes I like the side dishes better than the main course, especially this one, winter squash with Rancho Meladuco Medjool Dates, pine nuts, crispy sage and pomegranate arils. I love this squash in particular, the delicata because not only is it beautiful, it’s easy to prepare. You don’t need to peel it and when roasted it develops a magnificent caramelization. Paired with the natural sweetness of Medjool dates, smokey bacon, toasted pine nuts, crispy sage and the tartness of delicate pomegranate arils, it is a very festive side dish for any holiday meal. 


  • 3 slices of crispy bacon crumbled about 1/4 cup
  • 1/4 cup toasted pine nuts
  • 1/2 cup pitted Rancho Meladuco Dates sliced into coins
  • 2 Delicata squash cut into 1/4 inch rings or half moons
  • 3 tablespoons olive oil divided
  • 1 tablespoon Just Date Syrup
  • Kosher salt and freshly cracked black pepper
  • 3 tablespoons Pomegranate arils 
  • 3 Crispy Sage leaves and sprigs to garnish *optional 

Preheat oven to 325. While oven is heating, cook your bacon until golden and crispy and when cool enough to handle, break into crumbles and set aside.

While bacon cooks, toast pine nuts in oven on a small sheet pan till slightly toasted about 5-6 minutes and shake pan halfway through, when done set aside. Keep your eye on them because they can burn quickly.

Pit and slice Rancho Meladuco Dates into coins. You will add the bacon and Dates during the last 5 minutes of roasting squash. Turn up the oven to 425 and prep your squash by washing thoroughly and slice into rings or half moons, and scrape out the pulp and seeds in the center and discard. On a parchment lined sheet, place the squash and drizzle with 1 tablespoon of olive oil and Just Date Syrup and with your hands toss and coat completely. Roast the squash for about 10 minutes then flip over and cook for 5 more minutes. After you have roasted for 15 minutes add the sliced dates and crumbled bacon to squash and continue roasting for another 5 minutes.

*While finishing the roasting, crisp up the sage. In a small pan, heat remaining 2 tablespoons of olive oil on medium heat and fry sage leaves 1 to 2 minutes till crispy watching carefully then set aside.

When squash is done and tender and caramelized serve with the bacon and dates on a platter with toasted pine nuts, pomegranate arils, crispy sage and if desired a few sage sprigs and leaves to garnish.

Do a final season to taste and enjoy!

Recipe & photos by Bebe Carminito

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