Roasted Squash with Savory Sabayon, Squash Seeds, and Pomegranate

Name: Roasted Squash with Savory Sabayon, Squash Seeds, and Pomegranate
Total time: 1 h
Ingredients: 2-3 medium squash (such as delicata, kabocha, red kuri, butternut, or any mixture of your preference), halved and deseeded (seeds reserved), cut into evenly-sized pieces (coins, rings, half-moons, etc); 3 cloves garlic, grated; 6 tablespoons extra virgin olive oil; 2 teaspoons salt, or more to taste; Freshly ground black pepper, to taste; 2 tablespoon butter; 1 teaspoon paprika; 1 teaspoon ground nutmeg; 2 cups pomegranate juice; 1 tablespoon lemon juice; 1/4 cup sugar; 2 large egg yolks; 1/4 cup white wine; 4 ounces mascarpone; Juice of 1/2 lemon; Salt, to taste; Handful pomegranate seeds; Handful of fresh soft herbs (such as chives, tarragon, or parsley), chopped

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Makes 4 to 6 servings 1x

Time 1 hour

Units Scale

Ingredients

For the squash and seeds:

2–3 medium squash (such as delicata, kabocha, red kuri, butternut, or any mixture of your preference), halved and deseeded (seeds reserved), cut into evenly-sized pieces (coins, rings, half-moons, etc)
3 cloves garlic, grated
6 tablespoons extra virgin olive oil
2 teaspoons salt, or more to taste
Freshly ground black pepper, to taste
2 tablespoon butter
1 teaspoon paprika
1 teaspoon ground nutmeg

For the optional pomegranate syrup:

2 cups pomegranate juice
1 tablespoon lemon juice
1/4 cup sugar

For the savory sabayon:

2 large egg yolks
1/4 cup white wine
4 ounces mascarpone
Juice of 1/2 lemon
Salt, to taste

For garnish:

Handful pomegranate seeds
Handful of fresh soft herbs (such as chives, tarragon, or parsley), chopped

Instructions

Preheat the oven to 425°F. Prepare your squash: In a large bowl, whisk together garlic, extra virgin olive oil, salt, and black pepper. Add squash and toss to coat. Transfer squash to baking sheets and roast for approximately 40 minutes (until tender with golden edges), flipping the squash once halfway through.
Season reserved squash seeds with paprika, nutmeg, salt, and pepper. Melt butter in a small pan over medium-low heat. When the butter is starting to bubble, add seeds and fry until golden and crunchy. Transfer to a paper towel-lined rack and set aside.
If making pomegranate syrup, add pomegranate juice to a small pan over medium heat. Add lemon juice and sugar, and stir until well combined. Continue cooking and stirring until thickened, about 10 minutes. Once syrupy, remove from heat and set aside.
Whisk yolks in a stainless steel bowl until pale. Stir in wine. Place in a bowl set over a pot of simmering water and continue whisking until the mixture has thickened. Remove bowl from heat as needed to avoid cooking the eggs. Stir in mascarpone and lemon juice until smooth. Season with salt to taste.
Spoon desired amount of sabayon onto serving plates, and place roasted squash on top. Add a drizzle of pomegranate syrup, if using, and a generous handful of fried seeds. Sprinkle with pomegranate seeds and fresh herbs.

— Recipe by Erika Houle