Roasted Squash with Omnivore Porcini

Roasted Squash with Omnivore Porcini

This roasted Delicata squash recipe is the perfect way to welcome fall or enjoy during the chilly months. Simply season with olive oil and Omnivore Porcini Salt Blend, and garnish with toasted hazelnuts, feta cheese, pomegranate seeds and Italian parsley. The flavors and colors of the Omnivore Porcini Salt Blend with the roasted squash, toasted hazelnuts, creamy cheese and burst of bright pomegranate juice are an amazing combination!

Note: You can substitute with butternut squash. Omit the cheese to make this dish vegan.


  • 2- 3 Delicata squash
  • 1/4 cup extra-virgin olive oil
  • 2-3 tsp Omnivore Porcini Salt Blend
  • 1/2 cup of chopped and toasted hazelnuts
  • 1/2 cup of pomegranate seeds
  • 1/4 cup of crumbled feta cheese
  • 1/4 cup of Italian parsley, finely chopped



1. Pre-heat the oven to 400 F.

2. Cut the Delicata squash into 1/4" rings, making sure to scoop out the seeds. If using butternut squash: peel, cut in half lengthwise, scoop out the seeds, cut into wedges, and cut each wedge into 1/2” cubes.

3. Toss the squash with extra-virgin olive oil and Omnivore Porcini Salt Blend.

4. Arrange the seasoned rings or cubes on a baking sheet and roast in the oven for approximately 20 minutes, until the squash is lightly browned and tender.

5. Finish with the hazelnuts, feta cheese, pomegranate seeds, and parsley.

Tip: Makes a delicious side dish or put it on couscous or brown rice for a hearty meal.

Leave a comment