Roasted Acorn Squash with Pomegranate Molasses

Yield:
6 servings

Some of the best ideas are made on the fly, and this recipe was one of those. While perusing my local fruits and veggie market I decided it had been far too long since I had made acorn squash – a childhood favorite.

My dad used to roast acorn squash with maSONY DSCple syrup and then let us eat up the the sweet squash with a spoon. But I wanted to try a slightly new spin, and instead of roasting it with maple syrup, I opted to roast it and then finish it with pomegranate molasses and for crunch, some chopped walnuts.

You can find pomegranate molasses in many supermarkets, but if not you can also order it online. Don’t want to buy it? The Shiksa has instructions how to make your own pomegranate molasses!

 

Roasted Acorn Squash with Pomegranate Molasses

Ingredients

2 acorn squash, cut in half

2 Tbsp brown sugar

1 tsp kosher salt

1/2 tsp pepper

pinch crushed red pepper

1/4 cup pomegranate molasses

1/2 cup chopped walnuts

Directions

Preheat oven to 400 degrees.

Mix brown sugar, salt, pepper and crushed red pepper. Sprinkle over each half of squash.

Roast squash for 45-60 minutes or until tender.

Scoop out flesh and mash with a fork until desired consistency. If you prefer very smooth, put through a food processor.

Finish squash with pomegranate molasses and chopped walnuts

Posted on February 21, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Privacy Policy