Roasted Squash with Chestnuts and Pomegranate

A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.

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  • Servings: 8

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  • 2 small organic red kuri or kabocha squash (about 3 pounds total)—washed, halved lengthwise and seeded
  • 5 tablespoons unsalted butter, 3 tablespoons melted
  • 3 tablespoons dark brown sugar
  • Salt and freshly ground pepper
  • 6 ounces vacuum-packed whole roasted peeled chestnuts (about 1 cup)
  • 12 thyme sprigs
  • 1/2 cup red currants or seeds from 1 pomegranate
  • 1 1/2 tablespoons pomegranate molasses (see Note)

How to make this recipe

  1. Preheat the oven to 350°. Set the squash on a large rimmed baking sheet, cut sides up, and brush with the 3 tablespoons of melted butter. Sprinkle the sugar in the cavities and season the squash with salt and pepper. Turn the squash over on the baking sheet and roast for about 1 hour, or until tender and browned at the edges.

  2. Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet. Add the chestnuts and thyme sprigs and cook over moderate heat, stirring occasionally, until the chestnuts are lightly browned and glazed with the butter, 8 to 10 minutes. Discard the thyme sprigs.

  3. Cut each squash half into 4 wedges and arrange on a large platter. Sprinkle with the glazed chestnuts and the red currants. Drizzle the squash with the pomegranate molasses and serve.

Make Ahead

The baked squash halves can be refrigerated overnight; rewarm in the oven before drizzling with the molasses.


Sweet-tart pomegranate molasses is available at specialty-food shops and Middle Eastern markets.

Contributed By Photo © James Baigrie Published November 2005

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