St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Pomegranate and Honey Glazed Squashes

Pomegranate and Honey Glazed Squashes

Pairs With:
Ingredients:

2 cups Butternut squash, peeled and
seeded cut into 1 inch pieces
2 cups Kabocha, peeled and seeded cut
into 1 inch pieces
2 cups Delicate squash, seeded cut into 1
inch pieces
2 cups Red Kuri squash, peeled and seeded cut into 1 inch pieces
2 tablespoons Pomegranate molasses
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 cup chicken stock or broth
2 tablespoons extra virgin olive oil
1 cup toasted pecans, lightly crushed
2 tablespoons fresh chopped sage
Salt and white pepper to taste

Preparation:

Combine the pomegranate molasses, honey and brown sugar in a bowl.

Add the butter and olive oil to a large roasting pan over medium-high heat. Add all of the squashes and sauté until squash begins to brown and caramelize on the outside. Add the pomegranate/honey mixture and the c chicken stock, salt and pepper, stir to combine. Place the squashes in a 350°F oven for about 20 minutes or until squash is tender. Remove the squash from the oven. If the syrup has not reduced enough cook the squash over a medium burner until the syrup is thick but not burned. Add the sage and pecans and stir just to combine.

Serve immediately.

 

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