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Roasted Kabocha Squash with Thyme and Pomegranates

Roasted Kabocha Squash with Thyme and Pomegranates

Here is a very easy and festive dish to serve at any dinner or party. It goes great with beef or steak as a side dish. I like to make it with either kabocha or butternut squash.

Ingredients:

1 whole kabocha squash
3 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
fresh ground pepper
5 sprigs of thyme
2 tablespoons pomegranate seeds
aged balsamic vinegar to drizzle

Preparation:

Preheat the oven to 400°. Then cut the squash in half to remove seeds and the guts and slice into 1/2 inch slices. Place on a roasting pan and coat the squash with the olive oil and salt and pepper, making sure to get the seasoning well distributed. Arrange squash so they lay in a single layer, then place thyme on top of the squash and roast for 15-20 minutes, until tender. Arrange on serving platter and scatter the pomegranate seeds around and drizzle with the balsamic vinegar.

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