I dare say this is one of the prettiest things I've made in some time. The golden rings of roasted delicata squash are enlivened by the pomegranate arils and chopped scallion. I sauteed the shallots in bacon drippings and a splash of white wine, then added the sliced squash, and some broth. That all went into the oven for twenty minutes or so, and then I stirred in some pomegranate molasses before roasting another 5 minutes. In the meantime, I made a yogurt sauce with plain Green yogurt, pomegranate molasses, cinnamon, tahini and salt and let that sit and meld while the squash cooked. A nice lunch for me!