6 Great Butternut Squash Recipes
We love butternut squash. It's easier to peel than some of its cousins (Acorn, Turban or pumpkin) and its meaty sweet pulp is great in so many hearty dishes or by itself. It's in season now and s...
No need to peel the squash for this easy dish. Just cut a acorn squash, butternut squash, or pumpkin into rings then in half again. Any combination of winter squash will work, just make the pieces approximately the same size. You can find pomegranate molasses at most grocery stores or international markets. You can also substitute standard molasses or honey combined with 1 tablespoon lemon juice for the pomegranate molasses. Be sure to save the seeds to roast.
Ingredients
- 2 small acorn squash or pumpkins
- 1 small butternut squash or pumpkin
- 3 tablespoons olive oil
- 1/2 cup pomegranate molasses, divided
- 1 handful fresh thyme, plus sprigs for serving
- large flake sea salt
- freshly ground black pepper
Preparation
1. Preheat oven to 400F.
2. Carefully cut 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.
3. Toss all squash with olive oil. Spread out flat on sheet pan. Drizzle with 1/4 cup pomegranate molasses. Sprinkle with thyme, sea salt, and freshly ground black pepper.
4. Roast 20 minutes. Squash should be fork tender, but not mushy. Remove from oven. Cover loosely if not serving immediately. Just before serving, drizzle with remaining molasses and additional fresh thyme sprigs.
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