Steak with Roasted Delicata Squash, Pomegranate, Pistachios & Goat Cheese

A beautiful fall-inspired meal featuring savory seared steak, caramelized delicata squash, juicy pomegranate seeds, crunchy Santa Barbara pistachios, and creamy goat cheese.

Serves 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

  • 1½ pounds steak (flank, sirloin, or New York strip)

  • 2 delicata squash, halved, seeded, and sliced into half-moons

  • 3 tablespoons olive oil, divided

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon salt, plus more to taste

  • ½ teaspoon black pepper

  • ½ cup pomegranate seeds

  • ⅓ cup Santa Barbara pistachios, shelled and roughly chopped

  • 4 ounces goat cheese, crumbled

  • 1 tablespoon balsamic vinegar

  • Fresh arugula or parsley, optional

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss delicata squash with 2 tablespoons olive oil, thyme, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.

  2. Pat steak dry and season generously with salt and pepper.

  3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear steak for 3–5 minutes per side, depending on thickness and desired doneness. Cook to at least 145°F and let rest for 3 minutes before slicing thinly against the grain.

  4. Arrange the roasted delicata squash and sliced steak on a serving platter. Drizzle with balsamic vinegar, then scatter pomegranate seeds, chopped pistachios, and crumbled goat cheese over the top.

  5. Add fresh arugula or parsley, if desired. Serve warm with crusty bread and a glass of your favorite wine.

A LITTLE SOMETHING EXTRA

Sweet roasted squash, tart pomegranate, buttery pistachios, and tangy goat cheese bring a delicious balance of flavors and textures to every bite. It's an easy way to make a weeknight dinner feel special.

Tri-County produce tip

Look for firm delicata squash with creamy skin and green stripes, and choose pomegranates that feel heavy for their size. Pick up Santa Barbara pistachios, creamy goat cheese, fresh Double D Bread, and a bottle of wine at Tri-County Produce to complete your fall feast.

Buy Local. Save More. Eat Better.

Jessica McRee