Ingredients:
5 pounds delicata squash
4 shallots, quartered lengthwise
3 tablespoons olive oil
½ teaspoon sea salt, plus a pinch, divided
¼ teaspoon freshly ground pepper
½ cup honey
½ cup apple cider vinegar
½ cup pomegranate seeds
¼ cup pine nuts, toasted
¼ cup fresh mint, chopped
Directions:
1. Position racks in upper and lower thirds of oven; preheat to 400 degrees.
2. Halve the squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch thick slices. Toss the squash slices and shallots with oil, ½ teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
3. Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30-40 minutes. Transfer the squash to a serving platter.
4. A few minutes before serving, combine the 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 ½ cup, 5-8 minutes. Immediately drizzle syrup over the squash. Serve topped with pomegranate seeds pine nuts and mint.
Serves 12, 3-5 pieces each