Roasted Squash With Pomegranate And Pepitas

1. 1

   1. Preheat oven to 425u00b0. Rub squash with 2 tsp. oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.

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   2. Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.

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   3. Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.

4. 4

   4. Mix butter and cayenne and serve on the side for guests to drizzle over squash.

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   Make ahead: Up to 2 days ahead through step 2. Rewarm squash in oven 5 minutes, then continue with recipe.

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   Mateo Granados, Mateo's Cocina Latina, Healdsburg, CA, Sunset

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   NOVEMBER 2012

* Per serving · 4 servings · Values may vary.

No additional tips available.