V Honey Glazed Winter Squash
From eatingwell.com. Ready in about a 1 1/4 hour, but only 30 min is active. If delicate squash is used, the skin does not need to be peeled. Serves about 6 as a side dish. Can be made ahead up to the final 2 steps and left at room temperature. Reheat and finish the dish right before serving.
2.5 pounds delicata or acorn squash(2-3squash)
2 shallots, quartered lengthwise - leeks or onions can be substituted
3 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt plus a pinch, divided
1/8 teaspoon ground pepper o to taste
1/4 cup honey
1/4 cup cider vinegar
1/4 cup pomegranate seeds
2 Tablespoons pine nuts, toasted
2 Tablespoons mint, torn
1.Position racks in upper and lower thirds of oven; preheat to 400°F.
2.Halve squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch-thick slices. Toss the squash slices and shallots with oil, 1/2 teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
3.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.
4.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 1/2 cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.