Side
Honey-Glazed Roasted Delicata Squash
Sweet delicata squash and shallots roast until their edges turn golden and caramelized. A quick honey-cider drizzle adds tangy brightness, while pomegranate seeds, toasted pine nuts, and mint bring juicy bursts and fresh crunch.
- Total
- 1 hr 3 min
- Prep
- 15 min
- Cook
- 48 min
- Serves
- 12
Nutrition per Serving
- Calories
- 164
- Protein
- 2g
- Carbs
- 30g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 16g
- Sodium
- 116mg
Ingredients
- 5 lb delicata or acorn squash
- 4 shallots, quartered lengthwise
- 3 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt plus a pinch, divided
- 1/4 tsp ground pepper
- 1/2 cup honey
- 1/2 cup cider vinegar
- 1/2 cup pomegranate seeds
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh mint, finely chopped
Instructions
- Position racks in upper and lower thirds of oven; preheat to 400 degrees F.
- Halve squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch-thick slices. Toss the squash slices and shallots with oil, 1/2 teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
- Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30 to 40 minutes. Transfer the squash and shallots to a serving platter.
- A few minutes before serving, combine honey, vinegar and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about 1/2 cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.