I spotted delicata squash at the market the other day and realized it was time to give this dish another try. This recipe combines some of my favorite flavors, rich and earthy winter squash, roasted with shallots, then tossed with toasted pine nuts and pomegranate seeds and finely, drizzled with a sweet and tangy cider vinegar and honey reduction. This time I layered it over some baby kale. Yum!
It’s finally starting to feel like Fall! We actually got a few drops of much needed rain here in California last night. It’s been six months since we have received this manna from heaven and the weatherman was positively giddy during his forecast last night. With Fall comes a fabulous selection of gorgeous squashes with their colorful but knobby exteriors and rich and sweet interiors. Their gorgeous skins make them a perfect table centerpiece and then you can turn them into a spectacular meal later. This dish combines some of my favorite flavors, rich and earthy winter squash, roasted with shallots, then tossed with toasted pine nuts and pomegranate seeds and finely, drizzled with a sweet and tangy cider vinegar and honey reduction.
This recipe from “Eating Well, November/December 2015” will work with any winter squash, except for Spaghetti Squash. Each has a unique flavor but all are nutritious and…
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goodmotherdiet 
No rain in six months, wow, I can’t imagine what it must be like. Here in central France we had the first drops after over four months of nothing. Everybody’s garden is looking pitiful, save for the lucky few who have a well.
I love pomegranate, whether in a salad or a yogurt. I have never had it in a warm dish though, so I will give your recipe a try. Thank you for sharing 😊
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