For the Roasted Squash:

• 2 delicata squash
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp Maldon salt (or any flaky sea salt)

For the Cilantro Cashew Cream:

• 1 cup organic cashews (soaked)
• 1 cup cilantro leaves (chopped)
• 1 tbsp majestic garlic (or regular minced garlic)
• 1/4 cup extra virgin olive oil
• Juice of 1 fresh lemon
• 1/4 cup water (to blend)
• 1 tsp Maldon salt (to taste)

For the Candied Pumpkin Seeds:

• 1 cup pumpkin seeds
• 1 tbsp olive oil
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp paprika
• Pinch of salt

For Serving:

• Fresh pomegranate seeds
• Micro cilantro

1. Preheat your oven to 400°F (200°C).
   
2. Start by preparing the delicata squash. Cut the squash in half lengthwise and scoop out the seeds. Then, slice the squash into 2-inch thick half-moon shapes.
   
3. In a mixing bowl, toss the squash slices with olive oil, paprika, and Maldon salt until they are evenly coated.
   
4. Arrange the seasoned squash slices on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Flip the slices halfway through the cooking time for even browning.
   
5. While the squash is roasting, prepare the cilantro cashew cream. Drain and rinse the soaked cashews. In a vitamix combine the soaked cashews, cilantro leaves, majestic garlic, extra virgin olive oil, lemon juice, water, and Maldon salt. Blend until you achieve a smooth and creamy consistency. Adjust the salt to taste and add the water very slowly, you want it to be a thick consistency.
   
6. For the candied pumpkin seeds, in a small bowl, combine the pumpkin seeds, olive oil, honey (or maple syrup), paprika, and a pinch of salt. Toss everything together until the seeds are well coated.
   
7. Spread the coated pumpkin seeds in a single layer on a parchment-lined baking sheet. Place them in the oven with the roasted squash for the last 8-10 minutes of cooking time until they turn golden brown and caramelized. Keep a close eye on them to prevent burning.
   
8. Once the squash slices are roasted and the pumpkin seeds are candied, remove them from the oven and let them cool slightly.
   
9. To serve, arrange the roasted delicata squash bites on a serving platter. Add a large dollop of the cilantro cashew cream generously on top. Sprinkle the candied pumpkin seeds over the cream. Finally, scatter fresh pomegranate seeds on top for a burst of color and flavor.
   

Enjoy your Roasted Delicata Squash Bites with cilantro cashew cream, candied pumpkin seeds, and pomegranates as a delicious appetizer or side dish!