Roasted Delicata Squash with Brown Butter and Pomegranate
4 delicata squash cut in half, seeds removed, cut in ½ inch rings or wedges
½ t. ground sumac
¼ t. cinnamon
1 T maple syrup
1 T olive oil
¼ cup vegetable stock
6 T butter
¼ cup chopped pistachios
½ cup pomegranate arils
pomegranate molasses for drizzling
local micro greens like radish sprouts
Delicata squash is a very sweet squash with an edible, thin skin. There is no need to peel it for this recipe.
Put butter in a small saucepan. Simmer for 3-5 minutes until golden brown, and has a wonderful nutty aroma. Reserve.
Heat oven to 450 degrees.
Toss delicata squash with cinnamon, sumac, maple syrup, olive oil, and season with salt and pepper.
Spread out squash in a large baking dish, and cover with foil.
Roast for 20- 25 minutes, until squash is tender. Remove foil and let roast for an additional 10-15 minutes until squash is caramelized.
Toss squash with pistachios and pomegranate. Drizzle with some pomegranate molasses, and garnish with local micro greens.