(Serves 2)

Delicata squash brings a naturally sweet, tender flavor to this colorful seasonal side dish. Roasting the squash in rounds makes it easy to prepare and leaves the thin skin tender enough to eat. A tangy pomegranate-lime sauce, fresh pomegranate arils, ginger, garlic, and cumin add layers of bright, savory flavor to this simple autumn dish.

Ingredients (organic/biodynamic)

• 1 medium delicata squash (about 12–14 oz)
• ¼ c. pomegranate juice
• 1 Tbsp. fresh lime juice, divided
• 1 tsp. finely grated fresh ginger
• 1 small garlic clove, finely minced
• ¼ tsp. ground cumin
• ⅛ tsp. Celtic sea salt^®
• ¼ cup fresh pomegranate arils
• 1 Tbsp. finely chopped fresh parsley
• ½ tsp. finely grated lime zest

Instructions

1. Heat the oven to 425°F.
2. Wash the delicata squash well. Trim the ends, then cut the squash crosswise into approximately ½-inch rounds. Scoop out the seeds and pulp from each piece. Leave the skin on; it becomes tender when roasted.
3. Arrange the squash rounds in a single layer on a parchment-lined baking sheet. Sprinkle lightly with the cumin and sea salt.
4. Roast for 20–25 minutes, turning the pieces once halfway through, until the squash is tender.
5. While the squash roasts, combine the pomegranate juice, ½ tablespoon of the lime juice, ginger, and garlic in a small saucepan.
6. Bring to a gentle simmer over medium-low heat and cook for 7–10 minutes, until the liquid has reduced by roughly half and is slightly syrupy.
7. Remove from the heat and taste. If needed, add the remaining ½ Tbsp of lime juice.
8. Arrange the roasted squash rounds on a serving platter. Drizzle lightly with the reduced pomegranate-lime sauce. Scatter the fresh pomegranate arils over the squash and finish with the lime zest and fresh herbs.