Roasted Pears with Delicata Squash

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December 12, 2016
Roasted pears
Photo Credit: USA Pears

Recipe by USA Pears

Roasted Pears with Delicata Squash

SERVES

4

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.

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