Name: Roasted Pears with Delicata Squash
Yield: 4 servings
Ingredients: 1 small delicata squash; 2 tablespoons extra-virgin olive oil; 2 tablespoons pomegranate molasses* See Note; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 2 Red Anjou pears, halved, cored and cut into 6 wedges; 8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves); 3 large shallots, peeled, trimmed and quartered lengthwise; 1/4 cup fresh pomegranate seeds

If you can’t find pomegranate molasses, make your own by combining 1/4 cup pomegranate juice with 1 teaspoon honey in a small saucepan over moderately-low heat. Cook for 2 minutes, or until reduced down to 2 tablespoons.

Roasted Pears with Delicata Squash

SERVES

PREP TIME

00 min

COOK TIME

00 min

Ingredients

1 small delicata squash

2 tablespoons extra-virgin olive oil

2 tablespoons pomegranate molasses* See Note

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 Red Anjou pears, halved, cored and cut into 6 wedges

8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)

3 large shallots, peeled, trimmed and quartered lengthwise

1/4 cup fresh pomegranate seeds

Directions

Preheat the oven to 425F. Halve the squash lengthwise and scoop out the seeds. Cut into 1/2-inch thick, moon-shaped slices.
Whisk together the olive oil, pomegranate molasses, salt and pepper in a large bowl. Add the squash, pears, Brussels sprouts and shallots and toss to coat evenly.
Spread the mixture on a large rimmed baking sheet in a single layer with the cut sides down. Roast tender and browned on one side, 20 to 25 minutes.
Loosen the pears and vegetables from the baking pan with a firm spatula and toss together.
Transfer to a serving platter and sprinkle with the pomegranate seeds. Serve hot or at room temperature.

Good food brings people together. So do good emails.

Good food
brings
people together.
So do
good emails.

Roasted Pears with Delicata Squash

Ingredients

Directions

Related