Pomegranate molasses is available in Middle Eastern groceries and also, sometimes, in the imported food section of conventional groceries.
Roasted Squash with Pomegranate
Recipe courtesy of Mollie Katzen/Harvard University Dining Services
Cook Time 15-20 min.
Serves 6 to 8
- Olive oil for baking tray
- 4 pounds butternut, delicata, or acorn squash
- Up to 1 tablespoon fresh lemon juice or lime juice (optional, to taste)
- Pomegranate molasses (just a little, for drizzling on top)
- Seeds from 1 large pomegranate
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with foil and coat with olive oil.
- Slice the squash in half lengthwise. Use kitchen scissors to loosen the seeds, then scrape them out with a spoon and discard them. Peel squash. Cut the peeled squash into 1-inch cubes, and arrange them in a single layer on the prepared tray.
- Bake in the center of the oven for 15 to 20 minutes (possibly longer, depending on the type of squash and the thickness of the pieces) or until fork-tender. Try not to let them get mushy, but do make sure they are cooked through.
- Transfer to a serving bowl or platter. Taste to see if it wants to be enhanced with lemon or lime juice, and add this in small amounts, as necessary to brighten.
- Serve hot, warm, or at room temperature, topped with an artful drizzle of pomegranate molasses and a scattering of pomegranate seeds.
Nutrition facts:Per 1/8 of recipe 130 calories 3 grams of protein 30 grams of carbohydrates 5 grams of fiber 10 milligrams of sodium
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