ingredients
- 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)
directions
- 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.
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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