Grilled squash with mint-pomegranate pesto
Updated: Jun 23, 2021
Occasionally I come across a side that takes over the dinner table, beautiful, packed with flavors and fun, this dish is what everyone wants. This is that side!
I love pumpkins, especially if they have been roasted, the caramelization brings out the sweetness and flavors of the fruit. This recipe is just that. Delicately roasted disco pumpkins in my case, but you can substitute a pumpkin of your choice, topped with a tangy and delicious pesto. The flavors explode on your palate making you crave more. For some tips, if you pumpkin has a thin skin, don’t bother peeling it, roast with the skin on. In addition, the original recipe asked that the pumpkins be steamed in the oven, I preferred to roast them and char them in spots, adding an additional flavor to the dish. This is a keeper, one for you next Thanksgiving or fall dinner. I waited a long time before I decided to buy this book, and then regretted that decision. This is a beautiful book, the recipes are very unique in how this genius chef put together flavors and dishes. All the recipes pop with flavors, beautifully laid out dishes, and wonderful food. This restaurant is definitely on my bucket list the next time I am in Venice, California.
For more delicious recipes from this cookbook click here.
For the mint-pomegranate pesto
1 cup mint, finely minced
1 tablespoon shallots, finely minced
1 tablespoon pomegranate molasses
2 tablespoons + a few gratings Parmesan cheese, grated or chopped finely
1 garlic clove, finely minced
Zest of 1 lime
Juice of 2 limes
Salt to taste
1/2 cup EVOO
1/2 cup pomegranate seeds
For the squash:
1 yellow pumpkin (about 2 lbs) of choice, disco, red kur, butternut, or other, cut into thin slices along the length of the squash
Salt and pepper to taste
Olive oil spray
Mix all the ingredients for the pesto except the pomegranate seeds and the grating of Parmesan cheese. Allow to come together for an hour or more In the fridge. Layer the pumpkin slices on a baking tray and sprinkle generously with salt and pepper. Spray, quite liberally with oil. Bake at 375°F for about 45 minutes, till the meat is soft and charred in spots.
To serve, you can toss the pumpkin with the pesto and scatter the pomm seeds and a few gratings of Parmesan cheese. Serve warm.
Alternatively, you can layer the pumpkin slices on a wide dsh in a single or two layers. Decoratively drizzle the pesto on top and scatter the pomegranates seeds and a few gratings of Parmesan cheese on top. Serve warm.