Roasted Squash with Chestnuts and Pomegranate

1. 1

   Preheat the oven to 350.

2. 2

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

3. 3

   Sprinkle the sugar in the cavities and season the squash with salt and pepper.

4. 4

   Turn the squash over on the baking sheet and roast for about 1 hour, or until tender and browned at the edges.

5. 5

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

6. 6

   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.

7. 7

   Discard the thyme sprigs.

8. 8

   Cut each squash half into 4 wedges and arrange on a large platter.

9. 9

   Sprinkle with the glazed chestnuts and the red currants.

10. 10

    Drizzle the squash with the pomegranate molasses and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.