Before I got my MIL's butternut squash soup recipe, this is what I used to do with it for fancy.
one large or two small butternut squash pomegranate sharbat syrup (homemade) olive oil salt
Peel the squash. Cut in half lengthwise and seed. Slice in uniform slices about 1/4” thick.
Toss slices with salt and a couple of tablespoons each of olive oil and homemade pomegranate drink syrup.
Lay slices flat, not overlapping, in shallow pans. (I use cookie sheets with rims.)
Roast at 400 until done, 20-40 minutes.
Keeps and reheats well.
The sharbat is the medieval Baghdad (or is it Andalus?) recipe of equal volumes sugar and juice, cooked into a syrup. I like to cook briefly, yielding a light syrup that doesn't taste so candied. But the pom juice has tannins in it which keep this dish from being too sweet.
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Before I got my MIL's butternut squash soup recipe, this is what I used to do with it for fancy.
one large or two small butternut squash
pomegranate sharbat syrup (homemade)
olive oil
salt
Peel the squash. Cut in half lengthwise and seed. Slice in uniform slices about 1/4” thick.
Toss slices with salt and a couple of tablespoons each of olive oil and homemade pomegranate drink syrup.
Lay slices flat, not overlapping, in shallow pans. (I use cookie sheets with rims.)
Roast at 400 until done, 20-40 minutes.
Keeps and reheats well.
The sharbat is the medieval Baghdad (or is it Andalus?) recipe of equal volumes sugar and juice, cooked into a syrup. I like to cook briefly, yielding a light syrup that doesn't taste so candied. But the pom juice has tannins in it which keep this dish from being too sweet.