Mint Pomegranate Sumac Kabocha Squash

Mint Pomegranate Sumac Kabocha Squash

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This tender and charred kabocha squash is bursting with lightly fruity, vibrant flavors and is a perfect side dish or a meal of its own. Featuring Burlap & Barrel spices and Just Date Pomegranate Molasses in a fresh and zesty mint pesto, you'll fall for this recipe year round!

  • Cook 18 min
  • Serves 2-4 servings

Ingredients

  • 1 lb kabocha squash, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Just Pomegranate Molasses
  • 1/4 tsp kosher salt
  • a few grinds Zanzibar black pepper
  • 1 tsp cured sumac
  • 1/4 cup pomegranate arils (topping)
  • 2 tsp Euphrates mint (or 1/4 cup fresh mint leaves)
  • 1 tbsp extra virgin olive oil (topping)
  • 1 tbsp Just Pomegranate Molasses (topping)
  • 1 tsp cured sumac (topping)
Instructions
  1. Preheat oven to 400°F.
  2. Toss squash wedges with olive oil, Just Pomegranate Molasses, salt, and pepper.
  3. Get a cast-iron skillet piping hot on high heat and place the wedges on the skillet. Let sit undisturbed for 3 minutes, until lightly charred and browned.
  4. Use tongs to flip each wedge and place skillet in the oven. Bake for 15 minutes, or until fork-tender.
  5. While the squash wedges are baking, mix the Mint-Pomegranate topping ingredients in a small bowl.
  6. As soon as the wedges come out of the oven, sprinkle with cured sumac. Spoon the Mint-Pomegranate topping over the squash.
  7. Serve immediately.
by Just Date