This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
Ingredients:
4 delicata squash, halved lengthwise and seeded, ends trimmed 3 teaspoons vegetable oil, divided 1/2 cup raw pumpkin seeds (pepitas) 1/2 teaspoon table salt 3 tablespoons local honey 1/2 cup pomegranate seeds 1 1/2 teaspoons coarse sea salt 4 tablespoons unsalted butter, melted 1 1/2 teaspoons cayenne
Preparation:
Preheat oven to 425°. Rub squash with 2 teaspoons oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.
Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 teaspoon oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.
Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.
Mix butter and cayenne and serve on the side to drizzle over squash.