Delicata Squash with Honey, Pomegranate Seeds, and Pepitas

Preheat oven to 425°. Rub squash with 2 teaspoons oil and set on a baking sheet. Roast squash, turning once, until tender when pierced with a fork, about 20 minutes.

Meanwhile, spread pumpkin seeds on a rimmed baking sheet. Drizzle with remaining 1 teaspoon oil and the table salt, stirring to coat. Bake until toasted, about 5 minutes.

Put squash on a serving plate. Drizzle with honey, then sprinkle with pomegranate seeds, toasted pumpkin seeds, and sea salt.

Mix butter and cayenne and serve on the side to drizzle over squash.