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Ingredients

• 1 cup Greek yogurt
• 1 Tbs. maple syrup
• 6 Tbs. olive oil, plus more for drizzling
• 2 tsp. plus 1 Tbs. Maldon sea salt
• 3/4 tsp. red pepper flakes
• 3 tsp. fresh lemon juice
• 1 bunch fresh sage, roughly chopped (about 1/2 cup)
• 2 winter squash, such as kabocha or butternut, or 2 pumpkins, each about 2 1/2 lb., seeded and each cut into 6 to 8 wedges
• 1/2 cup pomegranate seeds

Description

Roasted Squash Takes A Trip To The Mediterranean In This Vibrant Recipe From Chef Katharine Marsh. It’s Filled With Unexpected Tastes: A Sage Pesto Flavors Wedges Of Squash, Which Are Roasted Until Soft And Sweet. Then They’re Topped With A P

Williams-Sonoma