A drizzle of tangy pomegranate molasses makes this oven-roasted squash, an archetypal fall recipe, more exotic.Plus: More Vegetable Recipes and Tips

Govind Armstrong
November 2005

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Credit: © James Baigrie

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

Notes

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

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