Dorie Greenspan's Roasted Acorn Squash Wedges

Servings: 4 servings

Time:

Ingredients:

2 medium acorn squash

¼ cup extra-virgin olive oil

2 tablespoons pomegranate molasses

2 teaspoons za’atar

2 teaspoons freshly squeezed lemon juice, plus (optional) more for serving

1 teaspoon fine sea salt

Pinch of cayenne pepper

Fleur de sel or other coarse sea salt

Directions:

1. Center a rack in the oven and then preheat to 425°F. Line a baking sheet with foil, a double layer of parchment paper or a silicone baking mat.

2. Scrub the squash well—you’re going to want to eat the skin. Cut each squash in half from top to bottom, scoop out the seeds and strings (you can keep the seeds for roasting) and cut each half into 4 wedges. Stand the wedges on the baking sheet, skin side down.

3. In a small bowl, whisk together the olive oil, pomegranate molasses, za’atar, lemon juice, sea salt and cayenne. Taste and adjust the seasoning if you’d like, keeping in mind that the sourness of the molasses won’t be as pronounced against the roasted squash. Brush some of the flavored oil onto the wedges, moistening the flesh and leaving the skin as is.

4. Roast the wedges until they can be easily pierced with the tip of a paring knife, 25 to 35 minutes.

5. Sprinkle the squash with fleur de sel and give each wedge a splash of lemon juice right before serving.