Glazed Winter Squash with Pomegranate & Pecans

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.

What You Get

Maple glaze

Pumpkin 

Hubbard squash (see note below) 

Cipollini onions or shallots

Pecans 

Thyme 

Pomegranate seeds

What You’ll Need

Salt 

Makes 8 servings

Active Time: 25 minutes 

Total Time: 45 minutes 

Step 1 

Preheat the oven to 375°F. Line 2 sheet trays with parchment or foil. Warm the glaze in the microwave to melt, 20 seconds. 

Step 2

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. 

Step 3 

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. 

Step 4 

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, 20 minutes longer. 

Step 5 

Pile the pumpkin, squash, and onions on a serving platter or bowl. Sprinkle with the pomegranate seeds and serve warm.  

Contains: milk, tree nuts. 

Note: Due to seasonal availability, you may receive kabocha, blue Hokkaido, buttercup, or another variety of winter squash.