cookware
- baking sheet
- large mixing bowl
- medium mixing bowl
1 | Preheat the oven to 450°F. |
2 | Peel the quash and cut it in half lengthwise. Remove the seeds with a spoon. Cut the squash into thick 1 1/2" slices. |
3 | Toss the slices with olive oil, chile de arbol, pinch of sugar and a pinch of salt. Spread into a single, even layer on a sheet pan. Roast the squash for about 15-20 minutes, then flip each piece over so that each side browns. |
4 | Roast for another 15-20 minutes or until caramelized. Transfer the squash into a large mixing bowl and season to taste with sherry vinegar, olive oil, and salt. |
5 | Add the shallots to the baking pan. Roast for about 5-8 minutes or until they start to brown. Check them at the 5-minute mark to make sure they aren't burning. |
6 | In a medium bowl toss the pomegranate seeds with preserved lemon, roasted shallots, seeds, mint, and cilantro leaves. |
7 | Lay the caramelized squash in an even layer on a plate or serving platter. Top with the seeds and herbs. Season with sea salt. |
source: recipe card from 18 reasons at the COBA conference
