This sweet side is just as comforting as candied yams, but way more special, starring several varieties of vibrant winter squashes. Toasted nuts and tart pomegranate balance out the glaze.
What You Get
Mixed winter squashes (see note below)
Cipollini onions or shallots
What You’ll Need
Makes 8 servings
Active Time: 25 minutes
Total Time: 45 minutes
Preheat the oven to 375°F. Line 2 sheet trays with parchment or foil. In a small saucepan over medium-low heat, melt 1 cup (2 sticks) butter. Continue to cook until browned and nutty, swirling occasionally, 5 to 7 minutes. Whisk in all of the maple syrup, 1 teaspoon salt, and set aside.
Meanwhile, cut the winter squashes 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 squashes into wedges about ¾-inch thick. Peel and quarter or halve the cipollini onions. Roughly chop the pecans.
Pile the squashes and onions on the prepared pans, drizzle with about two-thirds of the maple brown butter, season with a 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 squashes and onions are nearly tender, about 15 minutes.
Add the pecans to the pan, drizzle with the remaining glaze, and turn to coat. Return the pan to the oven and roast until the squash is completely tender and golden from the caramelized maple and the nuts are toasted, 20 minutes longer.
Meanwhile, seed the pomegranate: Use a small knife to score the pomegranate skin around the middle, without cutting into the seeds. Gently tear in half. Hold each half over a bowl and tap with a wooden spoon to release the seeds. Discard the skin and white pith and set the seeds aside.
When the squash is ready, pile it on a serving platter or bowl. Sprinkle with the pomegranate seeds and serve warm.
Note: Due to seasonal availability, you may receive kabocha, blue Hokkaido, buttercup, or another variety of winter squash.