Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
4 delicata squash, halved lengthwise and seeded, ends trimmed
3 tsp vegetable oil, divided
1/2 cup raw pumpkin seeds (pepitas)
1/2 tsp table salt
3 tbsp local honey
1/2 cup pomegranate seeds
1 1/2 tsp coarse sea salt
4 tbsp unsalted butter, melted
1 1/2 tsp cayenne
1. Preheat oven to 425°. Rub squash with 2 tsp. oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.
2. Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.
3. Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.
4. Mix butter and cayenne and serve on the side for guests to drizzle over squash.