Recipe of the week: Butternut Squash with Pomegranate Seeds

This recipe comes from one of reporter Abby Baird’s favorite chefs. Abby writes, “It is from good family friends of mine who live in Kensington and have a chicken coop with 10 chickens. They also raise bees and they give me the best honey ever! Her name is Kate Weese.” Weese’s recipe, which she dubs “colorful, delicious and healthy” takes about an hour to prepare and cook and will add a fun twist to any holiday feast.

Have a colorful recipe of your own to add to our Community Cookbook? Send it to lillian.mongeau@oaklandnorth.net; Subject: RECIPE.

Butternut Squash with Pomegranate Seeds

Ingredients

• 1 medium butternut squash
• 1 tbls olive oil
• salt and pepper to taste
• 3/4 cup chicken stock
• 2 tsp butter
• seeds from 1 medium pomegranete

Directions

1. Preheat oven 375 degrees.
2. Cut a butternut squash in half, remove seeds.
3. Sprinkle with olive oil, salt and pepper.
4. Roast halves face down on parchment paper covered cookie sheet 45 minutes until soft when poked with a knife.
5. Cool squash and then peel and discard skin.
6. Mix in Cuisinart or blender (or with a soup wand) adding 1/4-3/4 cups chicken stock to the consistency of very soft mashed potatoes and a little butter.
7. Serve hot with pomegranate seeds sprinkled on top.

Tip: It’s less messy to remove the seeds of a pomegranate by quartering the fruit with a sharp knife and extracting the seeds from the skin underwater in a large bowl.