Roasted Squash with Chestnuts and Pomegranate
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 8
A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.
- 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)
- 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.
- 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.
- 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.