Roasted Squah with Chesnuts and Pomegranate

Food & Wine, 2005
Makes 8 servings
    2 sm. red kuri of kabocha squash (3 lb), wash, HLW, seed       
    5 tablespoons unsalted butter (3 tbsp melt)                    
    3 tablespoons dark brown sugar                                 
    Salt and pepper                                                
    6 ounces whole roast chesnuts (1 c)                            
    12 sprigs thyme                                                
    1/2 cup red currants or seeds from 1 pomegranate               
    1 1/2 tablespoons pomegranate molasses (see Note)  
           
ACTIVE TIME: 30 MIN/TOTAL TIME: 1 HR 30 MIN

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.