Mint Pomegranate Sumac Kabocha Squash
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!
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 Burlap & Barrel Zanzibar Black Pepper
1/4 cup pomegranate arils
2 tsp of Euphrates Mint or 1/4 cup fresh mint leaves
1 tbsp extra virgin olive oil
1 tbsp Just Pomegranate Molasses
- Preheat oven to 400. Toss squash wedges with olive oil, Just Pomegranate Molasses, salt, and pepper.
- Get a cast-iron skillet piping hot on high heat, and place the wedges on the skillet (you should hear a sizzle!). Let sit undisturbed for 3 minutes, until lightly charred and browned. Use tongs to flip each wedge and then place skillet in the oven. Bake for 15 minutes, or until fork-tender.
- While the squash wedges are baking, mix the Mint-Pomegranate topping in a small bowl. Set aside.
- As soon as the wedges come out of the oven, sprinkle with Cured Sumac. Then spoon the Mint-Pomegranate topping over the squash. Serve immediately. Serves 2-4 as a side dish.