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The following recipe was first featured in Boston Organics Newsletter number 45 of the year 2014, which you should be able to find online at http://www.bostonorganics.com/newsletter/2014/news_45.html.
4 delicata squash, halved lengthwise and seeded, ends trimmed3 teaspoons vegetable oil, divided½ cup raw pumpkin seeds½ teaspoon table salt3 tablespoons local honey½ cup pomegranate seeds1 ½ teaspoons coarse sea salt4 tablespoons unsalted butter, melted
1 ½ teaspoons cayenne
Preheat oven to 425°. Rub squash with 2 tsp. oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 tsp. oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.
Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt. Mix butter and cayenne and serve on the side for guests to drizzle over squash.
Adapted from Sunset Magazine (Find the original online at http://www.myrecipes.com/recipe/roasted-delicata-squash)