Ingredients
-
2 small organic red kuri or kabocha squash (about 3 pounds total)—washed, halved lengthwise and seeded
-
5 tablespoons unsalted butter, 3 tablespoons melted
-
3 tablespoons dark brown sugar
-
Salt and freshly ground pepper
-
6 ounces vacuum-packed whole roasted peeled chestnuts (about 1 cup)
-
12 thyme sprigs
-
1/2 cup red currants or seeds from 1 pomegranate
-
1 1/2 tablespoons pomegranate molasses (see Note)
Directions
-
Preheat the oven to 350°. Set the squash on a large rimmed baking sheet, cut sides up, and brush with the 3 tablespoons of melted butter. Sprinkle the sugar in the cavities and season the squash with salt and pepper. Turn the squash over on the baking sheet and roast for about 1 hour, or until tender and browned at the edges.
-
Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet. Add the chestnuts and thyme sprigs and cook over moderate heat, stirring occasionally, until the chestnuts are lightly browned and glazed with the butter, 8 to 10 minutes. Discard the thyme sprigs.
-
Cut each squash half into 4 wedges and arrange on a large platter. Sprinkle with the glazed chestnuts and the red currants. Drizzle the squash with the pomegranate molasses and serve.
Make Ahead
The baked squash halves can be refrigerated overnight; rewarm in the oven before drizzling with the molasses.
Notes
Sweet-tart pomegranate molasses is available at specialty-food shops and Middle Eastern markets.