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Parve
Easy
6 Servings
Allergens 
No Allergens specified
This was one winter squash that stumped me for a long time. Somehow, I just couldn’t get the flavor right. I tried sweet. I tried savory. And then I hit on this. I knew I got the combination right when these slices literally disappeared off the cookie sheet. Click here for more non-potato Passover recipes.
4 to 5 medium/large delicata squash
1 cup sliced leeks, half-moon shapes (about 1 large leek)
2 cloves garlic, chopped
2 tablespoons Gefen Olive Oil
1 and 1/2 tablespoons coconut aminos or Alfasi Cabernet Sauvignon or other dry red wine
1 tablespoon raw honey
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup fresh pomegranate arils, or to taste
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
Wash the squash, cut in half crosswise, and scoop out the seeds. Slice into rings and place in a zip-top bag.
Add leeks, garlic, olive oil, coconut aminos, honey, salt, and pepper and mix inside the sealed bag until squash is evenly coated.
Arrange squash slices on the prepared baking sheets in a single layer. Bake 40 to 45 minutes, keeping an eye on the edge pieces and removing as they brown to avoid burning.
Garnish with pomegranate seeds.
Styling and Photography by Baila Rochel Leiner
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Looks delicious but the picture looks like acorn squash not delicata, and I, like the above commenter, also don’t see any leeks in the picture or the instructions. And the rest of the ingredients don’t match this pic either. I wonder if 2 recipes got confused and this picture goes with a different recipe? Thanks!
Hi Shira,
We really appreciate your attention to detail!
Yes – we have since updated the image. Thank you!
-Chana Tzirel from Kosher.com
are the leeks etc not baked in the squash?
Hi Avigayil,
They actually are baked together with the squash, we had a typo. So sorry about that! The recipe should be updated now. Thanks for catching that!
-Chana Tzirel from Kosher.com