Ingredients
- 2 Delicata Squash, halved, seeds removed, & sliced into 1/2-inch rings
- 1 Red Onion, sliced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Balsamic Vinegar of Modena
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Cento Pignoli Nuts
- 1/4 cup Pomegranate Seeds
- 1/4 cup Pecans, chopped
- 2 tbsp Fresh Parsley, chopped
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss delicata squash and red onion with olive oil, balsamic vinegar, and pine nuts. Spread them in a single layer on the prepared baking sheet and sprinkle salt and pepper on top. Roast in oven for 20-25 minutes, or until the squash is tender and caramelized, stirring halfway through. Transfer to a serving platter and sprinkle with pomegranate seeds, pecans, and chopped parsley. Drizzle with balsamic glaze for a final touch. Serves 4.
