Roast The Delicata Squash halves

• Preheat oven to 425F.
• Lightly oil a baking sheet (use aluminum or high heat parchment for easy clean up).
• Cut the delicata squash in half lengthwise and take out the seeds with a spoon.
• Baste the cut inside edges and the cavity of the squash with olive oil and sprinkle with salt and pepper.
• Place squash, cut side down, on an aluminum lined and oiled baking sheet.
• Bake uncovered for ~ 25 minutes or until soft and the cut edges are starting to brown.
• Take out of the oven and flip squash around to get ready to stuff with filling.
• Reduce the oven to 350F when the squash is done roasting.

Make the filling: 

• Deseed the pomegranate.   Wear an apron for this part as the juice stains.  Fill a large bowl with water.  Score the outside of the pomegranate, like you are going to cut in half.  Scoring is a shallow cut to get through the rind of the pomegranate but should not cut into the seeds. Gently "wiggle" and twist and pull the fruit in half.  Work with the pomegranate under water and remove the seeds.  Most of the pith will float to the top.  Drain with a strainer and pick out any remaining pith.  Set aside for garnish.
• Zest six of the oranges and set zest aside.
• Cut off the remaining orange rind and dice the oranges.  Reserve any orange juice (including what is on the cutting board) and add any and all juices to a small pan.
• In a bowl combine: parsley, pistachios, chickpeas, orange zest, oranges, olive oil, salt, and pepper.
• Stuff the squash with the filling. 
• Bake uncovered on the same baking sheet ~ 5-10 minutes or until the filling is warm.

Make the sauce: 

• Bring the small pan of orange juice to a boil, reduce heat, and simmer uncovered, stirring occasionally, ~ 10 minutes or until reduced by half.  Remove from heat.  The juice will continue thickening as it cools.  You should have ~ 3/4 cup of the reduced juice, meaning ~ 1 Tbsp each to drizzle over each delicata squash at the end.

Put it all together

• Add a drizzle of the reduced  orange sauce over the top of the squash and sprinkle on pomegranate kernels.  Add salt to taste.