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Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:12Yield:12 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5poundsdelicata or acorn squash4shallots, quartered lengthwise3tablespoonsextra-virgin olive oil½teaspoonfine sea salt plus a pinch, divided¼teaspoonground pepper½cuphoney½cupcider vinegar½cuppomegranate seeds¼cuppine nuts, toasted¼cupfresh mint, finely chopped
Cook Mode(Keep screen awake)
Ingredients
5poundsdelicata or acorn squash
4shallots, quartered lengthwise
3tablespoonsextra-virgin olive oil
½teaspoonfine sea salt plus a pinch, divided
¼teaspoonground pepper
½cuphoney
½cupcider vinegar
½cuppomegranate seeds
¼cuppine nuts, toasted
¼cupfresh mint, finely chopped
DirectionsPosition 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.TipsMake Ahead Tip: Prepare through Step 3 and let stand at room temperature for up to 2 hours; just before serving, reheat, if desired, then finish with Step 4.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, November/December 2015
Directions
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.TipsMake Ahead Tip: Prepare through Step 3 and let stand at room temperature for up to 2 hours; just before serving, reheat, if desired, then finish with Step 4.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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.
Tips
Make Ahead Tip: Prepare through Step 3 and let stand at room temperature for up to 2 hours; just before serving, reheat, if desired, then finish with Step 4.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, November/December 2015
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Nutrition Facts(per serving)164Calories6gFat30gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
