Roasted Acorn Squash With Pomegranate And Chestnuts

DIRECTIONS:

Preheat oven to 350° F.
Set the squash on a rimmed baking sheet, cut sides up, and brush with 3 tablespoons of melted butter. Sprinkle sugar in the cavities and season with salt and pepper. Turn the squash over on the baking sheet and roast until tender and browned at the edges. (about 45 minutes)
Meanwhile, heat remaining 2 tablespoons of butter in a medium skillet. Add chestnuts and thyme sprigs, cook over moderate heat, stirring occasionally, until chestnuts are lightly browned and glazed with the butter, 8 to 10 minutes. Discard thyme.
Cut each squash half into 4 wedges and arrange on a large platter. Sprinkle with glazed chestnuts and pomegranate. Drizzle with pomegranate molasses and serve.

INGREDIENTS:

DIRECTIONS:

Preheat oven to 350° F.
Set the squash on a rimmed baking sheet, cut sides up, and brush with 3 tablespoons of melted butter. Sprinkle sugar in the cavities and season with salt and pepper. Turn the squash over on the baking sheet and roast until tender and browned at the edges. (about 45 minutes)
Meanwhile, heat remaining 2 tablespoons of butter in a medium skillet. Add chestnuts and thyme sprigs, cook over moderate heat, stirring occasionally, until chestnuts are lightly browned and glazed with the butter, 8 to 10 minutes. Discard thyme.
Cut each squash half into 4 wedges and arrange on a large platter. Sprinkle with glazed chestnuts and pomegranate. Drizzle with pomegranate molasses and serve.

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