Roasted Delicata Squash with Balsamic and Pomegranate Seeds

Cut squash in half lengthwise and use a spoon to remove seeds. Slice into ½ inch pieces and spread on a baking sheet.

Drizzle with olive oil, add salt, pepper, cayenne pepper, cinnamon and brown sugar. Toss to mix until the squash is evenly coated.

Roast in the oven for 30-35 minutes, stirring halfway, until squash is browned and fork-tender.

While the squash is baking, roast the pepitas in the oven in a shallow baking dish for 8-10 minutes, until lightly toasted. Set aside and let cool.

Remove squash from the oven and transfer to a serving dish. Drizzle with balsamic vinegar and sprinkle with pomegranate seeds and toasted pepitas. Add salt and pepper to taste. Enjoy!