Ingredients
5 to 6 acorn or sweet-dumpling squash,1 pound apiece
1/2 cup corn or vegetable oil
1/4 teaspoon coriander, toasted and ground
Salt and freshly ground black pepper
1 cup maple syrup
1/4 cup pomegranate molasses
1 vanilla bean, split lengthwise, seeds scraped with the point of a knife
4 ounces (1 stick) butter, softened
1 pomegranate, seeds removed
1/2 cup corn or vegetable oil
1/4 teaspoon coriander, toasted and ground
Salt and freshly ground black pepper
1 cup maple syrup
1/4 cup pomegranate molasses
1 vanilla bean, split lengthwise, seeds scraped with the point of a knife
4 ounces (1 stick) butter, softened
1 pomegranate, seeds removed
Description
A Bit Of Coriander Combines With Vanilla, Maple, And Pomegranate Flavors, Giving Warm Complexity To Rings Of Baked And Sauteed Squash.
New York Magazine
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