Roasted Acorn Squash With Pomegranate Relish

By nanarose

Ingredients

• 2 2
• medium acorn squash (about 4 lbs), halved, seeded, and sliced
• 1 /2
• in. thick 4 medium shallots, skin on, halved lengthwise
• 5 5
• tbsp.
• olive oil
• Kosher salt and pepper
• 2 2
• tsp.
• honey
• 1 /2
• c.
• pomegranate seeds
• 1 /2
• c.
• toasted pepitas
• 2 2
• tbsp.
• chopped flat-leaf parsley
• crumbled feta, for serving

Details

Adapted from womansday.com

Preparation

Step 1

Heat oven to 450°F. On a rimmed baking sheet, toss squash and shallots with 3 Tbsp oil and ½ tsp each salt and pepper. Roast, rotating pan after 20 minutes, until golden brown and tender, 27 to 35 minutes total.Meanwhile, in a bowl, whisk together honey and remaining 2 Tbsp oil. Stir in pomegranate seeds, pepitas, and parsley.Transfer squash and shallots to a platter and spoon pomegranate relish over top. Sprinkle with feta if desired.