Roasted Holiday Acorn Squash

Ingredients

• 4 Tablespoons Pumpkin Seeds
• 1 teaspoon Olive Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Smoked Paprika
• Pinch Chili Powder (optional)
• 2 Acorn Squash (halved, seeds removed, and cut into 1/2 inch slices)
• 3 Tablespoons Pure Maple Syrup
• 1 Orange (for juice and zest)
• 6 Tablespoons Butter
• 1 1/2 teaspoons Ground Cinnamon
• 1 teaspoon Fresh Ginger (finely grated, peeled)
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Cardamom Powder
• Arils (seeds) (from 1 pomegranate)
• 3 Tablespoons Brown Sugar (divided)
• 4-6 Sage Leaves
• 1 1/2 Tablespoons Extra-Virgin Olive Oil
• 3 Sprigs Thyme (plus thyme leaves for garnish)
• Kosher Salt
• Feta (or goat cheese)

Instructions

1. 1

   --- For the Pumpkin Seeds ---

2. 2

   Preheat the oven to 400 degrees. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of chili powder (if using) and toss to coat.

3. 3

   Spread on a baking pan and bake for 3 to 5 minutes until just slightly toasted. Remove from oven and set aside.

4. 4

   --- For the Squash ---

5. 5

   Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

6. 6

   Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.

7. 7

   Melt the butter in a small bowl, add 1 Tablespoon brown sugar, maple syrup, juice from the orange, cinnamon, ginger, smoked paprika, and cardamom. Stir to combine and spoon over the squash slices.

8. 8

   Sprinkle the remaining 2 Tablespoons of brown sugar over the top.

9. 9

   Place the pan in the oven and roast for 12 to 15 minutes, until fork tender. Flip them half way through roasting.

10. 10

    Meanwhile, heat a small skillet over medium high heat with a dash of olive oil. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Remove to a paper towel lined plate.

11. 11

    When the squash is finished, place the squash on a serving plate. Drain the excess "sauce" left behind on the baking sheet in a small dish. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, orange zest, cheese and little salt and pepper.

12. 12

    Drizzle with the reserved "sauce" and a few thyme leaves and serve. (See note)