Sheet Pan Pomegranate-Glazed Halloumi & Delicata Squash with Pistachio-Mint Gremolata

Crafting a gourmet meal doesn't have to take hours. This vibrant Sheet Pan Pomegranate-Glazed Halloumi & Delicata Squash recipe brings together irresistible flavors in a fuss-free way. Perfectly roasted halloumi and tender delicata squash are bathed in a tangy-sweet pomegranate glaze, then finished with a bright, herby pistachio-mint gremolata. It's a show-stopping dish that's as easy to make as it is delightful to eat, perfect for weeknights or impressive entertaining.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 (8 oz / 225g) block halloumi cheese, cut into 1/2-inch thick slices
• 1 medium delicata squash, scrubbed, halved, seeded, and sliced into 1/2-inch crescent moons
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp pomegranate molasses
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Salt to taste
• For the Pistachio-Mint Gremolata:
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley leaves, finely chopped
• 1 tsp lemon zest
• 1 tbsp extra virgin olive oil
• Pinch of salt

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together 1 tbsp olive oil, pomegranate molasses, garlic powder, smoked paprika, salt, and pepper to create the glaze.
3. On the prepared baking sheet, arrange the delicata squash and red onion. Drizzle with 1 tbsp olive oil and toss to coat evenly. Spread in a single layer.
4. Roast for 10 minutes until the squash begins to soften.
5. While the squash roasts, pat the halloumi slices dry. In a bowl, gently toss the halloumi with about half of the pomegranate glaze.
6. Remove the baking sheet from the oven. Add the glazed halloumi slices to the sheet, ensuring everything is in a single layer without overcrowding.
7. Return to the oven and roast for another 10-12 minutes, or until the halloumi is golden brown and the squash is tender. Flip the halloumi halfway through cooking for even browning, and brush with remaining glaze if desired.
8. While the sheet pan cooks, prepare the gremolata: In a small bowl, combine chopped pistachios, mint, parsley, lemon zest, 1 tbsp extra virgin olive oil, and a pinch of salt. Mix well.
9. Once cooked, remove the sheet pan from the oven. Transfer the halloumi and squash to serving plates.
10. Generously sprinkle the fresh Pistachio-Mint Gremolata over the top before serving warm. Enjoy immediately!

Chef's Note

For an extra layer of flavor and caramelization, finish the dish under the broiler for 1-2 minutes after roasting, watching carefully to prevent burning. The pomegranate glaze will bubble beautifully!

Make-Ahead Tips

The gremolata can be prepped up to 1 day in advance and stored in an airtight container in the fridge. The squash and onion can be pre-cut and stored.

Substitutions

Delicata squash can be swapped for butternut squash or sweet potato. If halloumi isn't available, firm paneer cheese can be used, though it won't get as salty or squeaky. Walnuts or almonds can replace pistachios in the gremolata.