Fall is the time to sample every type of squash. Butternut may reign as the most popular, but don’t underestimate acorn or kabocha as a delicious dish. Our friend Tieghan of Half Baked Harvest pairs squash with pomegranate. It’s berry good!
- Preheat the oven to 425°F.
- On a rimmed baking sheet, toss together the squash, 2 tablespoons olive oil, honey, 1 1/2 tablespoons thyme leaves, and a good pinch of salt. Transfer to the oven and roast for 30 minutes, tossing halfway through cooking.
- To make the dressing: In a mason jar, combine the remaining 1/4 cup olive oil, lemon juice, apple cider vinegar, remaining 1/2 tablespoon thyme, orange zest, and a pinch each of kosher salt and pepper.
- Arrange the squash on a serving plate and scatter the pomegranates over the squash. Drizzle the dressing over everything.
Squash fall cooking with more recipes!