Beautiful baked Brussels sprouts

Ingredients:

• 1 large butternut squash
• 1.1 kg Brussels sprouts
• 4 red onions, cut into pieces
• 0.5 cups olive oil
• 1 tbsp chili powder
• A pinch of coarse salt
• A pinch of freshly ground black pepper
• 1/4 tbsp. pomegranate molasses
• 1 tbsp. pomegranate seeds

Preparation:

1. Preheat oven to 190°C.
2. Trim the top and bottom of the pumpkin. Peel the sides, then cut the pumpkin in half lengthwise and remove the seeds. Cut the pumpkin into large chunks, slice the chunks, cut the slices into bars, and then cut the bars into cubes. Divide the pumpkin between 2 baking sheets.
3. Trim the Brussels sprouts and, if desired, cut them in half (or leave them whole). Place them on a baking sheet along with the squash and add the red onion. Drizzle the vegetables with olive oil and sprinkle with chili powder, season with salt and pepper, and stir. Bake until golden brown, 25-30 minutes.
4. Place the vegetables on a serving platter, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds. Stir and serve immediately.