Roasted Squash w/ Whipped Crème Fraîche & Pomegranate Molasses

I found a futsu squash at the market, knobbly and dusty like it’d been waiting for me, so it came home with my favorite, delicata.

They roast with spices, get flipped halfway, and get basted in honey butter until the edges go dark and sticky and the butter turns nutty.

While they’re roasting, I toast fennel, coriander and cumin, then grind them with hazelnuts into a little fall dukkah.

Then it’s cool crème fraîche, glossy pomegranate molasses, and a scatter of crunch on top.

All the colors of October on one plate. The camera can’t do it justice, so please make it yourself. I’m begging you.

PREP TIME: 25 minutes

COOK TIME: 1 hour for the molasses, 30 minutes for dukkah / squash

Ingredients (4 servings)

Hazelnut Dukkah:

• ½ cup hazelnuts

• 2 tbsp sesame seeds

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp fennel seeds

• ½ tsp flaky salt

• ¼ tsp freshly ground black pepper

Roasted Squash:

• 1 futzu + 1 delicata squash or 3 delicata (or really any squash that has edible skin)

• 2-3 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• ¼ tsp ground cinnamon

• ½ tsp Aleppo pepper

• 1 tsp kosher salt

• 2 tbsp salted butter

• 1 tbsp honey

Pomegranate Molasses:

• 4 cups pomegranate juice

• 1 tbsp sugar

• 1½ tsp fresh lemon juice

• Pinch of salt

Whipped Creme Fraiche:

• 1 cup crème fraîche, cold

• 2 tbsp heavy cream, cold

• Zest of 1 lemon

• ¼ tsp kosher salt

Garnish:

• Pomegranate arils

• Small fresh mint leaves

• Flaky salt

Step 1: Pomegranate Molasses

1. In a small stainless or enameled saucepan, stir together the juice, sugar, lemon juice, and salt. Bring to a boil, then lower to a gentle simmer.

2. Simmer for 45 minute to an hour, stirring occasionally, until it has reduced to about 1 cup and coats the back of a spoon like thin maple syrup. It thickens a lot as it cools, so take it off the heat a little early rather than late. Let it cool completely. The larger/ wider your saucepan, the faster this will go (more surface area and evaporation).

Step 2: Hazelnut Dukkah

1. Toast the hazelnuts at 350°F for about 10 minutes, until fragrant and the skins start to crack.

2. In a dry skillet over medium heat, toast the sesame, coriander, cumin, and fennel seeds for about 2 minutes, shaking constantly, until the sesame turns golden.

3. Pulse the nuts and seeds in a food processor, or pound them in a mortar, until coarse and sandy. Keep some chunky bits for texture. Stir in the flaky salt and pepper.

Step 3: Roast the Squash

1. Heat the oven to 425°F with a rack in the middle, and line a sheet pan with parchment.

2. Halve the squash lengthwise and scoop out the seeds. Slice the delicata into ½-inch slices and remove the seeds, or Futsu or kabocha into 1-inch wedges. Leave the skin on, since it’s edible once roasted.

3. Coat with a glug of olive oil and coat with spice blend: cumin, coriander, smoked paprika, cinnamon, Aleppo, and salt. Toss with the squash and spread it in a single layer with space between the pieces. Crowded squash steams instead of browning.

4. Roast for 15 minutes, until the undersides are golden.

5. While the squash roasts, melt the butter and whisk in the honey.

6. Flip each piece of squash and brush the browned side generously with the glaze.

7. Roast another 10 minutes, until tender and caramelized.

Step 4: Whipped Crème Fraîche

1. Whip the crème fraîche, heavy cream, lemon zest, and salt until it holds soft, billowy peaks.

Step 5: Plate

1. Pipe the crème fraîche on a plate and giggle the plate to spread it a bit.

2. Pile on the squash, drizzle the pomegranate molasses.

3. Garnish with pomegranate seeds, mint leaves, and flaky salt.

4. Enjoy!