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 maple 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.
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
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