Roasted Delicata Squash with Pomegranate-Pistachio Relish

Ingredients:
2 Delicata squash, washed well and cut into rings*
2 Tablespoons unrefined coconut oil, melted
sea salt
freshly ground black pepper, to taste
Relish: (this makes a lot)
2 Tablespoons unrefined, cold-pressed olive oil
2 Tablespoons apple cider vinegar or pomegranate molasses
½ teaspoon sea salt
1 cup pomegranate seeds
½ cup pistachio nuts, toasted
¼ cup dried currants
2 small shallots, chopped
3 Tablespoons fresh mint, chopped

Directions:
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.

Notes:
*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.