Roasted Delicata Squash with Honey, Pomegranate Seeds, and Pepitas

Mateo Granados, Chef and owner of Mateo's Cocina Latina, Healdsburg, CA: "When I make Thanksgiving dinner, I make traditional ingredients like turkey or zucchini with a signature Yucatan filling." Zucchini and chili are native to both the western United States and Mexico; pepitas (pumpkin seeds) and pomegranate seeds are common in southern border cooking.The skin of the "delicate" pumpkin becomes tender and very fragrant when fried, so try it together with the pulp.
Preheat the oven to 425 degrees. Grate the zucchini 2 tsp. Brush with oil and place on a baking sheet. Bake the zucchini, turning it once, until soft when pierced with a fork, about 20 minutes.Meanwhile, place the pumpkin seeds on a side-lined baking sheet. Drizzle with the remaining 1 tsp of vegetable oil and salt and mix to coat. Bake until they are lightly browned, about 5 minutes.Place the zucchini on a serving platter. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.Combine the butter and cayenne pepper and serve to garnish with the zucchini.Prepare in advance: 2 days in advance, using the step-by-step recipe, preheat the zucchini in the oven for 5 minutes, then continue cooking according to the recipe.