I am enjoying how we just slipped into Fall…no whimper, no bang…hardly a notice…just an opening of the eye and here we are. Fall foods are abundant. The deep green skins of acorn squash with a brush stroke of orange here and there. Butternut squash so sweet when roasted turning to a deep rich gold. Aren’t you glad Fall is here?
This bowl of roasted squash would be great for a holiday side.
A couple of acorn squash and one butternut squash is quite enough for 4 people. Some fresh thyme scattered about and pomegranate molasses drizzled over before and after roasting gave the squash an amazing glaze with just right crisp edges. . The skin on both squash was soft enough to eat as well. The key was using smaller size squash, which are easier to cut and naturally sweeter.Are you familiar with pomegranate molasses? It is pretty easy to find these days at larger supermarkets, but more often at import markets. I purchase it in Nashville at K & S Market on Charlotte Avenue.
There is no real recipe, just an easy how-to that can be prepped ahead of all the hustle and bustle. Add an easy roasted chicken, recipe here. It’s all as easy-as-this.
Pomegranate Molasses and Thyme Roasted Winter Squash
Ingredients:
- 2 smallish acorn squash
- 1 smallish butternut squash
- olive oil
- 1/2 cup pomegranate molasses
- 1 handful of fresh thyme
- large flake sea salt
- freshly ground black pepper
Directions:
- Carefully cut all squash in half and scrape out seeds. Cut acorn squash into rings and then cut rings in half. Trim top from butternut squash and cut into pieces lengthwise.
- Toss squash with a bit of olive oil. Spread out flat on a sheet pan.
- Preheat oven to 400 degrees.
- Drizzle squash with 1/4 cup of the pomegranate molasses. Sprinkle on sea salt and freshly ground black pepper. Toss fresh thyme leaves over all.
- Roast for about 20 minutes. Squash should be fork tender, but not mushy. Remove from oven. Cover loosely if not serving immediately.
- Right before serving drizzle with remaining pomegranate molasses and additional fresh thyme sprigs. Double or triple recipe for a crowd.
Teresa Blackburn www. teresablackburnfoodstyling.com
Damn, girl!
Damn right!
This is a beautiful dish of roasted squashes! And I love pomegranate molasses.
Hi Mimi, thanks so much for stopping by. Great to hear from you. Happy November.
Love that main picture, it just lures you in. It’s funny you should ask about pomegranate molasses. There’s a friend in England who uses it all the time, but I can never seem to find it here when I look. The last time I visited my family in England, I seemed to have forgotten to pick up a bottle….but it sounds like you can get it here anyway huh? I’ll have to check out Whole Foods.
Let me know if you have trouble finding Loretta and I can easily send you a bottle or two. I get in various places here in Nashville….most import markets and sometimes at Whole Foods and Trader Joe’s. I would not mind at all sending to you on the other hand. Best to you. T
Well I learned something today, that you can eat the peel on butternut squash…I had no idea. I like the idea of using pomegranate molasses as a glaze on the roasted squash.
Yes the peel just cooks great and if soft and kind of disappears. Also works with pie pumpkins. Belated happy Thanksgiving Day/Week Karen.