Roasted Delicata Squash with Honey, Pomegranate Seeds and Pepitas

Man, this sounds GOOD!! I LOVE any type of squash:
(serves 10-12)

4 delicata squash, halved lengthwise, seeded, and ends trimmed
3 t. veg. oil, divided
1/2 cup raw pumpkin seeds (peptitas)
1/2 t. fine sea* salt
3 T. honey
1/2 cup pomegranate seeds
1&1/2 t. coarse sea salt
4 T. butter, melted
1&1/2 T. cayenne

Preheat oven to 425. Rub squash with 2 t. oil, and set on a baking sheet. Roast squash, turning once, until tender when pieced with a fork - about 20 mins. Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 t. oil, and the fine sea salt, stirring to coat. Bake until toasted, about 5 mins. Put squash on serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and coarse sea salt. Mix butter and cayenne, and serve on the side for your guests to drizzle over the squash if they wish.

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Love,

MM