Roasted Delicata Squash with Pommegranate
Ingredients:
| 4 cups | cut Delicata Squash rinsed, seeded, 1/8" sliced |
| 2 tablespoons | Bertolli Classico Olive Oil |
| 1/4 teaspoon | salt (more or less to taste) |
| 1/4 teaspoon | black pepper (more or less to taste) |
| 1/2 cup | pomegranate arils |
| equipment needed | |
| • 1 cutting board | |
| • 1 - 8-10” chef’s knife | |
| • 1 large spoon | |
| • 1 moist paper towel (anchors cutting board) | |
| • 1 medium mixing bowl - squash | |
| • 1 small mixing bowl - pomegranate | |
| • 1 large baking sheet (ideal 18”x13”) | |
| • aluminum foil | |
| • metal/plastic spatula | |
| • 1 wooden spoon | |
| • 1 small mesh strainer or colander |
Directions:
Preheat oven to 425°F.
Wash the squash under warm water and completely dry.
Place on cutting board and cut off the top and bottom ends to create two flat edges. Cut in half, then slice each half lengthwise and scoop out seeds.
Cut into 1/8" to 1/4" slices. Keep in mind that consistency in size/thinckness is essential to consistent cook times.
Place into a bowl and toss with olive oil so all pieces are coated evenly. Sprinkle with salt and pepper and spread onto baking sheet in an even layer.
Place into oven an roast for 30 minutes.
Transfer to a platter and garnish with fresh pomegranate seeds.
Enjoy!
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