Roasted Squash with Pomegranate
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Skillet
- Spatula
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 2 ½ to 3 pounds winter squash (mix of small acorn, kabocha, butternut and delicata)
- 3 tablespoons Pompeian Squeeze Robust Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- ¼ to ½ teaspoon cayenne pepper
- 2 teaspoons pumpkin pie spice
- 1 tablespoon pomegranate molasses (or balsamic reduction)
- ¼ cup mint leaves, torn
- ¼ cup toasted pumpkin seeds*
- ¼ cup pomegranate arils
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