• prep: 10 min
• cook: 15 min
• total: 25 min

INSTRUCTIONS: 1. Preheat the oven to 425 degrees. Carefully cut the squash in half lengthwise. Using a spoon, scoop out the seeds and discard. Do not peel. 2. Place the squash cut side down on a cutting board and cut into slices 1/2 inch thick. Repeat with the remaining squash half. 3. Toss the squash in a bowl with the olive oil, salt and pepper. 4. Spread the squash in an even layer on a baking sheet and roast for 15-20 minutes or until tender. 5. Transfer the squash to a serving platter. Sprinkle with the pomegranate and pumpkin seeds. Serve immediately.

• 1 Delicata Squash
• 1 1/2 tablespoons olive oil
• 1/2 tablespoon kosher salt
• 1/2 tablespoon fresh ground pepper
• 1/2 tablespoon fresh chopped thyme
• 1/2 cup pomegranate seeds
• 1/2 cup toasted pumpkin seeds

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