Ingredients

• 1 cup pomegranate juice
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1 red fresno chile, thinly sliced
• 3 & 1/2 pounds Delicata squash, sliced ¼” and seeded
• Olive oil, to taste
• Kosher salt, to taste
• 4 ounces feta cheese, crumbled
• 1/2 cup toasted pistachios, roughly chopped
• 1/4 cup pomegranate seeds
• Parsley leaves, to garnish

Instructions

Preheat the oven to 400°F. Combine the pomegranate juice, honey, apple cider vinegar, and sliced chile in a small saucepan. Bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and cook the glaze for about 30 minutes until reduced. Turn the heat off, pour the glaze into a bowl, and cool until thickened.

Meanwhile, place the sliced squash onto a parchment-lined sheet pan. Drizzle with olive oil and season with a good pinch of salt. Toss well. Spread the squash into an even layer (do not overcrowd the sheet pan; use two if needed). Roast for 20 minutes.

Remove the squash from the oven and brush with about half of the glaze. Roast for another 8 minutes until fully caramelized.

Use a metal spatula to transfer the caramelized squash to a large platter. Drizzle with the remaining glaze. Top with the feta cheese, toasted pistachios, pomegranate seeds, and parsley.

Recipe from The Original Dish