Roasted Squash with Chestnuts and Pomegranate

• 2 small organic red kuri or kabocha squash (about 3 pounds total)washed, halved lengthwise and seeded
• 5 tablespoons unsalted butter, 3 tablespoons melted
• 3 tablespoons dark brown sugar
• Salt and freshly ground pepper
• 6 ounces vacuum-packed whole roasted peeled chestnuts (about 1 cup)
• 12 thyme sprigs
• 1/2 cup red currants or seeds from 1 pomegranate
• 1 1/2 tablespoons pomegranate molasses (see Note)

1. Preheat the oven to 350.
2. Set the squash on a large rimmed baking sheet, cut sides up, and brush with the 3 tablespoons of melted butter.
3. Sprinkle the sugar in the cavities and season the squash with salt and pepper.
4. Turn the squash over on the baking sheet and roast for about 1 hour, or until tender and browned at the edges.
5. Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet.
6. 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.
7. Discard the thyme sprigs.
8. Cut each squash half into 4 wedges and arrange on a large platter.
9. Sprinkle with the glazed chestnuts and the red currants.
10. Drizzle the squash with the pomegranate molasses and serve.

red kuri, unsalted butter, dark brown sugar, salt, chestnuts, thyme, red currants, pomegranate molasses

Taken from www.foodandwine.com/recipes/roasted-squash-chestnuts-and-pomegranate (may not work)