Roasted Acorn Squash with Pomegranate Glaze
Rias Baixas Wines has partnered with Chef Shoshana Quint to create exclusive dishes designed with our signature varietal in mind. This is the first in an ongoing series of original dishes we are featuring for Fall 2017.
YIELD: 4 Servings
- ¼ cup olive oil
- 1 medium acorn squash
- Kosher salt and ground black pepper
- 1/2 cup chopped fresh parsley
- 1/2 cup pomegranate arils (seeds from one half a pomegranate)
- 2 tablepoons pomegranate balsamic vinegar or pomegranate molasse
Step 1: Preheat oven to 425 degrees F. Cut the acorn squash first in half and with a spoon scoop out the seeds. Cut each half into one-inch pieces so they look like little moons. With a pastry brush, brush each piece of squash on both sides and place them on a cookie try lined with parchment. Season with Kosher salt.
Step 2: Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
Step 3: Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils then drizzle with the remaining oil and the pomegranate vinegar.
Chef Shoshana Quint Bio
Shoshana Quint is a chef and teacher who graduated from Peter Kump’s New York Cooking School (the precursor to the Institute of Culinary Education). She trained and worked closely for celebrity-chef Jean-Georges Vongerichten, first at Jean-Georges’s JoJo Restaurant, then at Mercer Kitchen in Soho, and lastly as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes before heading to New York City. She currently caters small dinner parties and conducts private cooking classes from her home there. Albariño is Shoshana’s go-to white wine for all seasons because its versatility pairs to perfection with a variety of dishes and flavors from around the globe.
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