Roasted Squash with Chestnuts and Pomegranate
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)
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