INGREDIENTS

2 ½ to 3 pounds winter squash (mix of small acorn, kabocha, butternut and delicata)
3 tablespoons Pompeian Squeeze Robust Extra Virgin Olive Oil
1 teaspoon kosher salt
¼ to ½ teaspoon cayenne pepper
2 teaspoons pumpkin pie spice
1 tablespoon pomegranate molasses (or balsamic reduction)
¼ cup mint leaves, torn
¼ cup toasted pumpkin seeds*
¼ cup pomegranate arils

PREPARATION

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Cut squash into ½-inch-thick rounds or halve and cut crosswise into 1/2-inch-thick slices; remove seeds.
  3. Add squash to the prepared baking sheet then drizzle with olive oil and sprinkle with salt, cayenne pepper and pumpkin pie spice; toss to coat. Arrange in a single layer on the baking sheet and roast, flipping once halfway through cooking time, until squash is lightly browned and tender, 25 to 30 minutes.
  4. Transfer squash to a serving platter and drizzle with pomegranate molasses. Garnish with mint, pumpkin seeds and pomegranate arils.

To toast pumpkin seeds: Set a skillet over medium heat. Once hot, add the pumpkin seeds and cook, stirring often until fragrant and golden, about 3 to 5 minutes. Remove from pan immediately.

featured products

spray-olive

Other Recipes