A Recipe for Your Holidays from Eating Well Magazine November/December 2015
Honey-Glazed Roasted Delicata Squash
Tangy cider vinegar, sweet honey, crunchy pine nuts and fresh mint come together to make an amazing glaze in this healthy roasted winter squash recipe. If you use delicata, the whole squash—including the gorgeous skin—is edible.
Makes: 12 servings
Serving Size: 3-5 squash slices
Active Time: 30 minutes
Total Time: 1 1/4 hours
- 5 pounds delicata or acorn squash
- 4 shallots, quartered lengthwise
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt plus a pinch, divided
- 1/4 teaspoon ground pepper
- 1/2 cup honey
- 1/2 cup cider vinegar
- 1/2 cup pomegranate seeds
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh mint, finely chopped
Position racks in upper and lower thirds of oven; preheat to 400°F.
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.
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.
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.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3 and let stand at room temperature for up to 2 hours; just before serving, reheat, if desired, then finish with Step 4.
Per serving: 164 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 30 g carbohydrates; 12 g added sugars; 16 g total sugars; 2 g protein; 3 g fiber; 116 mg sodium; 578 mg potassium.
Nutrition Bonus: Vitamin C (29% daily value), Potassium (17% dv)