Chef/Co-owner Beau Vestal, New Rivers, Providence
This is a bright, warming and colorful autumnal dish accentuated with punchy pomegranate molasses. Enjoy as a Thanksgiving side dish or serve atop farro or bulgar wheat as a main course anytime.
Ingredients
SERVINGS: 6 to 8 as a side dish or 4 as a main course Serving(s)
- 4 tablespoons mild olive oil
- 2 tablespoons pomegranate molasses
- 3 pounds butternut squash, peeled and cut into 1-inch cubes (or choose your favorite autumn squash or sugar pumpkin)
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ teaspoon mild curry powder
- ½ teaspoon cumin seeds
- Kosher salt
- Freshly ground pepper
- Juice of 1 lemon
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons fresh pomegranate seeds
Preparation
Preheat oven to 350°F. In large mixing bowl whisk together oil and molasses. Add cubed squash and all the dry spices. Season with salt and pepper and stir well to coat and mix evenly. Pour contents onto a lined baking tray and bake 15 to 20 minutes, until squash is tender but not mushy. Remove from oven and sprinkle with lemon juice to taste and fresh herbs, gently tossing to distribute. Transfer to a serving dish and top with fresh pomegranate seeds.
