Ingredients

The following ingredients have 4 Servings
  • 1 delicata squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • Glaze
  • 1/2 cup pomegranate juice
  • 1/4 cup honey
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 pomegranate avrils

Instruction

  • Preheat oven to 400 degrees.
  • Wash the outside of the squash. Slice the ends off.
  • Slice the squash in half. Using a spoon, scoop out the seeds, discard. Slice both sides into one inch half-moon slices.
  • Line your baking sheet with parchment pepper or tin foil (if desired) this will make clean-up a breeze.
  • Toss the squash with olive oil, salt and pepper and place in the preheated oven for ten minutes.
  • While the squash is baking make the sauce. Combine honey, pomegranate juice, salt and red pepper flakes into a small sauce pan. 
  • Place over medium-high heat and bring to a boil. Reduce heat to low and allow to cook at a bubble until reduced by a third. 
  • After ten minutes remove the squash and baste with sauce. Flip the squash over, baste on side two and return to the oven.
  • Roast until fork tender - about 10 more minutes. Sprinkle with the arils, enjoy!