Roasted Acorn Squash with Pomegranate Molasses

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 ma
SONY DSC
ple 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!

 

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

Keep on Noshing

Shabbat Recipe Roundup: Chinese “Takeout”

Christmas is here, and Chinese restaurants are preparing for the Jews to take over. This week I’ve put together some ...

What the Heck is a ‘Pop-Up Shabbat’!?

Last week I told you about the first pop-up Shabbat, “Shabubbe” which I had the privilege to provide challah and ...

Recipes that Bring Back Memories

I have countless recipes that I learned from the women of my family. Though today I mostly use websites and ...