Anytime I know somebody who loves something within a category they normally hate, I sit up straight and pay close attention. The person who hates romantic comedies but has Sleepless in Seattle at the top of their movie list, who hates pop music but is gushing about the new Taylor Swift song, who hates sports but has memorized every Blazer player stat. Rip City, Baby.
Or, say, someone who normally hates squash but saw this picture in an old Sunset magazine, went out the next day, bought three delicata squash for the first time ever, made the recipe, and ate it immediately (while taking pictures, no less).
To use the most tired phrase in the whole world wide web, haters gonna hate. So it must be twice as good to win over the haters, right?
This recipe is twice as good. In fact, it has helped me slowly conquer my personal squashphobia. I don’t want to rush into things, though. I’m thinking I’ll get to know one variety a year. Just ease into this new thing.
This combination was delicious. And I’m not talking choke-it-down-because-you-know-it’s-good-for-you kind of way. Seriously delicious. In this recipe, the squash is the mellow wallflower who finally got invited to the party upstairs with all the cool kids and had a really great time. Every bite is like a fun surprise. Sweet, poppy pomegranate seeds! Salty, crunchy pumpkin seeds! Maple syrup! Cayenne pepper! Squash is fun!!
Delicata squash has officially moved from fall decoration to fall food in my life. I’m growing up so fast.
Roasted Delicata Squash with Maple Syrup, Pomegranate & Pumpkin Seeds
Adapted from a Sunset magazine recipe
3-4 delicata squash, halved lengthwise and seeded
3 T. melted coconut oil (or olive oil or melted butter), divided
1/2 c. raw pumpkin seeds (pepitas)
1/2 t. salt
1/2. t cayenne pepper
3 t. maple syrup (or honey)
1/2 c. pomegranate seeds (How to remove pomegranate seeds)
- Preheat the oven to 425. Brush the squash with 1 tablespoon of melted coconut oil, sprinkle with a little salt, and set on a baking sheet. Roast the squash, turning once, until tender (about 20 minutes).
- Meanwhile, spread the pumpkin seeds on a rimmed baking sheet. Toss with 1-2 teaspoons of oil and sprinkle with salt; stir to coat evenly. Bake on a second oven rack, until toasted, about 5 minutes.
- In a small bowl, stir together the rest of the melted coconut oil or butter, cayenne pepper, and maple syrup.
- Put the squash on a serving platter. Drizzle with the maple syrup mixture and sprinkle with the pomegranate seeds and pepitas.
These Sur La Table Rectangular Platters, set of 3 (Amazon) are nice and simple and under $20! They would be perfect for this recipe or as serving platters around the holidays. Put a squash on it!
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