- 2 Red Kuri squashsmall, about 3 lbs total, deseeded and sliced into wedges
- 5 tbsp Vegan butterunsalted, 3 tbsp melted
- 3 tbsp Brown sugar
- Saltto taste
- Black pepperfreshly ground, to taste
- 6 oz Chestnutsvacuum-packed whole roasted, peeled
- 12 sprigs Fresh thyme
- ½ cup Pomegranate Arils
- 1 ½ tbsp Pomegranate molasses
Roasted Squash with Chestnuts
If you are looking for the perfect side dish for your Thanksgiving feast, this Roasted Squash with Chestnuts is for you! Warm oven-roasted wedges of red kuri squash are served with chestnuts glazed with butter and thyme. A drizzle of sweet-tangy pomegranate molasses and a sprinkle of pomegranate arils make this dish extra special. This recipe is gluten-free, vegan and vegetarian-friendly, which is great for guests with those dietary restrictions.
This easy and foolproof recipe takes less than 1 hour, start to finish. Start with the squashes. Cut them in half, deseed, and then slice into wedges. Brush the wedges with melted butter and sprinkle with sugar, salt and freshly ground black pepper. Roast the squashes until tender and golden brown at the edges. While the squash is in the oven, sauté the chestnuts with butter and fresh thyme. To serve, arrange the warm roasted squash on a large platter and sprinkle with chestnuts and pomegranate arils. Drizzle the squash with pomegranate molasses and serve right away. Or you can cook the squash ahead and refrigerate the wedges overnight. Rewarm the squash wedges in the oven just before serving.
To make the Roasted Squash with Chestnuts, you will need the following ingredients:
Steps to make Roasted Squash with Chestnuts
Preheat the oven to 350 °F.
Season squash wedges