Hot Honey Delicata Squash with Pomegranate + Pecans

Hot Honey Delicata Squash with Pomegranate + Pecans 

This insanely flavorful holiday side already has a spot at my Thanksgiving and Christmas table. Roasted delicata squash candied in hot honey drizzle with toasted pecans, juicy pomegranate and fresh thyme, this holiday recipe is guaranteed to be a crowd pleaser.

For the Squash:

• 3 large delicata squash, deseeded and cut into ½” thick half-moons

• Extra virgin olive oil

• Kosher salt

• Ground black pepper

• ½ cup pomegranate seeds

• ½ cup salted pecans, crushed

• 1 teaspoon fresh thyme leaves for garnish (optional)

For the hot honey:

• 1/2 cup honey

• 1 tablespoon white vinegar

• ½ teaspoon smoked paprika

• ½ teaspoon chipotle chili powder  

Method:

1. Preheat the oven to 425F and line 2 rimmed sheet pans with parchment paper.

2. Divide the delicata squash slices evenly between the two sheet pans. To each sheet pan add 2 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of ground black pepper and toss to coat. Roast for 20 minutes.

3. In the meantime, make the hot honey sauce. To a large liquid measuring cup, add all hot honey ingredients and whisk until well combined. Set aside.

4. After the squash has roasted for 20 minutes, remove from the oven and sprinkle with pecan pieces and drizzle evenly with hot honey. Note: do not toss the squash. This will give the bottoms an opportunity to caramelize! Return the squash to the oven and cook for an additional 15 minutes or until fork tender and the squash skins crisp up a bit.

5. Remove from the oven and sprinkle with pomegranate seeds and fresh thyme leaves. Serve immediately.

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Hot Honey Delicata Squash with Pomegranate + Pecans

Yield: 6

Author: Elise Smith

This insanely flavorful holiday side already has a spot at my Thanksgiving and Christmas table. Roasted delicata squash candied in hot honey drizzle with toasted pecans, juicy pomegranate and fresh thyme, this holiday recipe is guaranteed to be a crowd pleaser.

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Ingredients

For the Squash

• 3 large delicata squash, deseeded and cut into ½” thick half-moons
• Extra virgin olive oil
• Kosher salt
• Ground black pepper
• ½ cup pomegranate seeds
• ½ cup salted pecans, crushed
• 1 teaspoon fresh thyme leaves for garnish (optional)

For the Hot Honey

• 1/2 cup honey
• 1 tablespoon white vinegar
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle chili powder

Instructions

1. Preheat the oven to 425F and line 2 rimmed sheet pans with parchment paper.
2. Divide the delicata squash slices evenly between the two sheet pans. To each sheet pan add 2 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of ground black pepper and toss to coat. Roast for 20 minutes.
3. In the meantime, make the hot honey sauce. To a large liquid measuring cup, add all hot honey ingredients and whisk until well combined. Set aside.
4. After the squash has roasted for 20 minutes, remove from the oven and sprinkle with pecan pieces and drizzle evenly with hot honey. Note: do not toss the squash. This will give the bottoms an opportunity to caramelize! Return the squash to the oven and cook for an additional 15 minutes or until fork tender and the squash skins crisp up a bit.
5. Remove from the oven and sprinkle with pomegranate seeds and fresh thyme leaves. Serve immediately.