This roasted delicata squash recipe with pomegranate, cumin and cilantro is really simple to make, and delicious too! You don't have to even peel off the skin, as it is 100% edible. This makes a perfect vegetarian, vegan and gluten-free side with dinner and can be doubled, or even tripled depending on how many people you are serving.
Preheat oven to 400°F. On baking sheet combine delicata squash half rounds, olive oil, cumin and salt and roast in preheated oven or 15-20 minutes, or until golden. Toss once half way through.
Place roasted squash in serving dish and top with pomegranate seeds, cilantro leaves and flake salt.
*An easy way to de-seed the delicata squash is to use a melon baller!