This recipe comes alive with the addition of one magical ingredient: pomegranate molasses. A staple in middle eastern cuisine, this sweet and sour syrup adds serious zing to just about anything you put it on. You can find it at a local middle eastern market, or make your own (it’s mostly just reduced pomegranate juice after all).
Serving suggestions: as a side with some fresh burrata or labneh, or as a main over buttered farro.
Serves 2 as a main, 4 as a side dish.
- 3 delicata squash, 1.5-2 pounds
- 1 tbs olive oil, plus more for finishing
- ¾ tsp salt, or more or less to taste
- ¾ tsp sumac
- ¾ tsp cumin
- 1 small shallot. Minced
- ½ cup sherry vinegar
- 1 tbs +1 tsp Pomegranate molasses
- 1 small shallot
- Handful of pistachios, about ⅓ cup
- Handful of rough chopped herbs- mix of dill, parsley, and mint– about ½ cup
- Shaved parm for topping, optional
- Preheat the oven to 425
- Cut the ends of your squash, and then one slice down the middle. Scoop out the seeds and then slice into rings, about ½ inch thick.
- Place the squash, oil, salt, sumac, and cumin in a bowl and toss to combine.
- Spread the squash out on a baking sheet so they all lay flat (no overlapping). Roast until fork tender and browned, 20-25 minutes.
- Meanwhile, place sherry vinegar, 1 tbsp of pomegranate molasses, and minced shallots in a sauce pan.
- Bring to a boil, then reduce to a simmer. Cook until the mixture becomes thick and jammy, about 13 minutes.
- Remove squash from the oven and let cool slightly.
- To assemble, place squash on a plate and top with herbs, pistachios, parmesan. Drizzle with your vinegar reduction.
- Finish with some flakey sea salt, fresh ground pepper, and a drizzle of olive oil.