Total Time
35 Mins
Yield
Serves 10 to 12
Photo: Yunhee Kim; Styling: Kevin Crafts

How to Make It

Step 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.

Step 2

Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.

Step 3

Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.

Step 4

Mix butter and cayenne and serve on the side for guests to drizzle over squash.

Step 5

Make ahead: Up to 2 days ahead through step Rewarm squash in oven 5 minutes, then continue with recipe.

Mateo's Cocina Latina, Healdsburg, CA

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