Roasted Pears with Delicata Squash | Clean Plates

Ingredients

• 1 small delicata squash
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pomegranate molasses* See Note
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 Red Anjou pears, halved, cored and cut into 6 wedges
• 8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)
• 3 large shallots, peeled, trimmed and quartered lengthwise
• 1/4 cup fresh pomegranate seeds