Roasted Squash with Savory Sabayon, Squash Seeds, and Pomegranate
Sam Muller
PUBLISHED October 29, 2024
Trade salt for sugar in the sabayon (and season squash with cinnamon) and this dish could very easily become a dessert, but my salty tooth prevails. The natural sweetness of the squash still shines. Seeds fried in butter with spices are sprinkled on top for good measure.
Pomegranate seeds provide bright and sour bursts between dragging the roasted squash through both sauces. Note: Pomegranate syrup can be omitted, but it can also be made in advance and used for cocktails, salad dressings, and more.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.