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                                                                  Ingredients
                                                                  • Yes No 2 3 lb small kabocha squash
                                                                  • Yes No 5 3 tbsp tbsp unsalted butter
                                                                  • Yes No 3 tbsp dark brown sugar
                                                                  • Yes No salt and pepper
                                                                  • Yes No 6 packed oz vacuum roasted chestnuts
                                                                  • Yes No 12 thyme
                                                                  • Yes No 1 cup seeds from 1 pomegranate
                                                                  • Yes No 1 1/2 tbsp pomegranate molasses
                                                                  • 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.
                                                                  Yields: 8
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    serve

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