Roasted Delicata Squash with Pine Nuts, Honey and Fresh Ricotta

• 1 Delicata squash (a lesser-known squash, but worth seeking out I promise! Available early fall-winter)
• 1 Tbsp olive oil
• Salt and pepper
• ¼ cup pine nuts
• Drizzle of honey or agave
• 1 Pomegranate
• ½ Cup fresh ricotta

Preheat the oven to 350. Halve the squash lengthwise and scoop out the insides until the only remaining flesh is smooth, then thinly slice crosswise from one end (so you end up with pieces that are approximately ¼” thick). Place sliced squash in a large bowl and toss well with the olive oil until evenly coated (add a little more if needed). Spread evenly on a pan and season with salt and pepper.

Roast for 15 minutes, then remove from oven and sprinkle on pine nuts. Roast for another 5, then remove from heat.

While squash is roasting, separate the pomegranate arils from the meat. Once the squash and pine nuts are done, arrange on a serving plate and drizzle with a little bit of agave, then liberally sprinkle on pomegranate arils and crumbled ricotta.