Roasted Delicata Squash with Pomegranate Molasses

  • 2 medium delicata squash
  • 5 Tbsp olive oil, divided
  • 1 Tbsp pomegranate molasses
  • 1 ½ tsp balsamic vinegar
  • 1 ½ tsp red wine vinegar
  • Seeds from 1/2 of a fresh pomegranate
  • Fresh parsley, chopped
  • Kosher salt and fresh cracked black pepper

Preheat oven to 450°F. Cut Squash in half lengthwise. Scrape out the seeds and cut the squash into 1 inch thick, crescent shaped slices. In a large skillet on med-high heat, brown the squash on both sides in 2 Tbsp of olive oil. Transfer the squash to a baking sheet, sprinkle with salt and pepper and place in the oven for about 20 minutes or until the squash is tender in the center when pierced with a knife. In a small bowl combine the molasses, balsamic vinegar, red wine vinegar and remaining 3 Tbsp of olive oil. When the squash comes out of the oven, dress it with the pomegranate vinaigrette, add additional salt and pepper if needed and garnish with fresh pomegranate seeds and chopped parsley.

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