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

Chef-owner Mateo Granados, Mateo's Cocina Latina, Healdsburg, CA: "When I make Thanksgiving dinner, I prepare traditional ingredients like turkey or squash with my own Yucatecan twist." Squash and chiles are native to both the Western U.S. and Mexico; pepitas (pumpkin seeds) and pomegranate seeds are common in south of the border cooking.

The skin of delicata squash is tender when roasted and very flavorful, so try it along with the flesh.

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

Ratings & Reviews

Lintu123's Review

September 26, 2013
This was an excellent compliment to the Lamb Birra recipe from Oct. 2013 Sunset. I used pre-roasted salted pumpkin seeds to save time. Highly recommend.

Pikake47's Review

November 20, 2012
Seriously delicious with a fraction of the butter. I substituted pomegranate molasses for half the honey and it was incredible. (Available at Indian markets)

moniweaver's Review

November 19, 2012
Excellent! Couldn't find delicata squash so I used a Kuri Red. Easy, quick and delicious. Equally good with or without the addition of butter/cayenne, depending upon the level of heat desired. Served this with the foodnetwork recipe for baked tilapia with coconut-cilatro sauce and a simple green salad. Yummy!