Roasted Squash with Chestnuts and Pomegranate

Recipe Provided By: Food & Wine

Ingredients

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

Per Serving

Preheat the oven to 350 degrees F. 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.

Yield: 8 servings

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

NOTE

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

MAKE AHEAD

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

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