Roasted Delicata Squash with Pomegranate + Pumpkin Seeds
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 people
Ingredients
- 3 Delicata Squash seeds removed, sliced into rings 1/2 inch thick
- 4 tbsp Oil olive or avocado
- 4 tbsp Honey divided
- 2 tsp Crushed Red Pepper Flakes
- 1/3 cup White Vinegar
- 1 Lime juiced + grated
- 2 tbsp Pumpkin Seeds (pepitas) toasted
- 2 tbsp Pomegranate Seeds fresh
- Pinch Salt & Pepper to taste
Instructions
- Preheat oven to 325 degrees.
- First we will toast our pumpkin seeds (pepitas) in the oven at 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
- Remove top and bottom of each squash and save one set for presenting the final dish if desired. Slice squash into rings about 1/2 inch thick and remove seeds. Toss squash rings with all the oil, half the honey (2 tablespoons), and Salt & Pepper. Make sure to increase your heat in the oven because these squash will need to bake at 375 degrees F. In a single layer on a baking sheet lay out the squash. Roast for about 13 minutes per side until tender and edges brown.
- In a saucepan bring the white wine vinegar, the lime juice & zest, the remaining 2 tablespoons of honey, and crushed red pepper to a simmer for 10 minutes until sauce becomes like a syrup.
- To garnish, drizzle the sweet & spicy sauce over roasted delicata squash and top off with toasted pumpkin (pepita) seeds and fresh pomegranate seeds.
Notes
To toast the pumpkin seeds (pepitas): Preheat the oven to 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
Increase oven temp to 375 degrees F for roasting the delicata squash.