Tangy cider vinegar, sweet honey, crunchy pine nuts and fresh mint come together to make an amazing glaze in this healthy roasted winter squash recipe. If you use delicata, the whole squash—including the gorgeous skin—is edible.
Nutrition per serving may change if servings are adjusted.
5 pounds delicata or acorn squash
4 shallots, quartered lengthwise
3 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt plus a pinch, divided
¼ teaspoon ground pepper
½ cup honey
½ cup cider vinegar
½ cup pomegranate seeds
¼ cup pine nuts, toasted
¼ cup fresh mint, finely chopped
Position racks in upper and lower thirds of oven; preheat to 400°F.
Halve 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.
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 ½ cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.
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.
164 calories;6 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 2 g protein; 33 mcg folate; 0 mg cholesterol; 16 g sugars; 12 g added sugars; 685 IU vitamin A; 17 mg vitamin C; 57 mg calcium; 2 mg iron; 116 mg sodium; 578 mg potassium
I love making this dish! It always looks so pretty when finished and tastes great! You may need to let it in the oven a little longer for browning. Just watch it. Everyone always comments on it and I never have leftovers!
November 15, 2015
By: EatingWell User
I couldn't find delicata squash and used acorn squash. The slices turned to overcooked mush long before any carmelizing began. Even flipping most of them halfway through was pure frustration. I'm sure it's the cook, but don't think I'll make the effort again.
Pros: Tasted fine
Cons: Squash turned to mush
November 11, 2015
By: EatingWell User
Non squash lovers asked it they could finish the bowl
My family loved this so much when i pre-tested it out for thanksgiving. Will definately make again. Healthy and plenty of taste.
Pros: Easy to make, sweet, and tangy