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This sweet side is just as comforting as candied yams, but way more special, starring vibrant winter squashes. Toasted nuts and tart pomegranate balance the flavors.
Contains: milk, tree nuts.
Note: Due to seasonal availability, you may receive kabocha, blue Hokkaido, buttercup, or another variety of winter squash.
What You Get
Hubbard squash (see note below)
Cipollini onions or shallots
What You'll Need
Preheat the oven to 375°F. Line 2 sheet trays with parchment or foil. To make the glaze, melt 3 tablespoons of butter in a small saucepan over medium heat. When butter is melted, whisk in 3 tablespoons of maple syrup and let cook for an additional 30 seconds. Turn off heat and set glaze aside.
Cut the pumpkin and squash in half and scoop out the seeds. Remove any scarring or bumps on the skins, but you don’t have to peel them. Cut the pumpkin and squash into wedges about ¾-inch thick. Peel and quarter or halve the cipollini onions. Roughly chop the pecans.
Pile the pumpkin, squash, and onions on the prepared pans, drizzle with about two-thirds of the glaze, season with 2 teaspoons salt, and toss to coat. Scatter a few sprigs of thyme over each pan. Transfer the pans to the oven and roast until the pumpkin and squash are nearly tender, about 15 minutes.
Add the pecans to the pans, drizzle with the remaining glaze, and turn to coat. Return the pans to the oven and roast until the pumpkin and squash are completely tender and golden and the nuts are toasted, 10 minutes longer.
Pile the pumpkin, squash, and onions on a serving platter or bowl. Sprinkle with the pomegranate seeds and serve warm.