Roasted Squash with Chestnuts and Pomegranate

Name: Roasted Squash with Chestnuts and Pomegranate
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters ounces vacuum-packed whole roasted peeled chestnuts (about; 3 Tbsps dark brown sugar; 2 smalls organic red kuri or kabocha squash (about 3 pounds total)—washed, halved lengthwise and seeded; 2 Tbsps pomegranate molasses (see Note); 118 milliliters red currants or seeds from 1 pomegranate; 8 servings Salt and freshly ground pepper; 12 thyme sprigs; 5 Tbsps unsalted butter, 3 tablespoons melted

Roasted Squash with Chestnuts and Pomegranate might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 211 calories, 3g of protein, and 8g of fat per serving. This recipe serves 8. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. If you have butter, thyme sprigs, seeds from 1 pomegranate, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

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Oven

Set the squash on a large rimmed baking sheet, cut sides up, and brush with the 3 tablespoons of melted butter.

Ingredients you will need

Butter

Squash

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Baking Sheet

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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Salt And Pepper

Squash

Sugar

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Baking Sheet

Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet.

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Butter

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Frying Pan

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.

Ingredients you will need

Fresh Thyme