Ingredients * Ingredients can be found at the market Author: Eating Well Shared by My Saratoga Kitchen Table Serves: 12 - 5 pounds delicata squash* - 4 shallots, quartered lengthwise* - 3 Tablespoons extra-virgin olive oil* - ½ teaspoon sea salt - ¼ teaspoon pepper - ½ cup honey* - ½ cup cider vinegar* - ½ cup pomegranate seeds - ¼ cup pine nuts, toasted - ¼ cup fresh mint, finely chopped* Directions 1. Preheat oven to 400 degrees. 2. Halve squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch slices. Toss the squash slices and shallots with oil, ½ teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets. 3. Roast, turning each piece over halfway through, until squash is tender and caramelized in spots, 30-40 minutes. Transfer the squash and shallots to a serving platter. 4. A few minutes before serving, combine honey, vinegar in a small saucepan. Bring to boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about ½ cup, 5 to 8 minutes. Immediately drizzle the syrup over the squash. Serve topped with pomegranate seeds, pine nuts and mint.