Serves 4
8 slices Marina di Chiogga squash cut two inches thick with skin still on
2 cloves smashed garlic
1 tsp chili flake
1 cup olive oil
2 cups pomegranate juice
1 tbsp molasses
2 tsp red wine vinegar
½ cup fresh pomegranate seeds
½ cup fresh chives cut into 1” pieces
12 each red & green shiso leaves cut into 1” strips and mixed together
2 tbsp sea salt
Preheat oven to 425 degrees.
In a large mixing bowl season the squash with salt, chili, garlic & 2 tbsp olive oil and let marinate at room temperature for twenty minutes. In a large sauté pan heat the oil over medium heat until just smoking. Remove the garlic from the mixing bowl and sauté the squash until golden brown on both sides. Place the squash on a sheet tray lined with parchment paper and cook until tender, 10 to 15 minutes. Allow squash to cool and with a paring knife remove the skin.
For the vinaigrette reduce the pomegranate juice by two thirds or until it coats the back of a spoon. Poor into a small mixing bowl and add molasses, vinegar & 2 tbsp olive oil.
Serve the squash at room temperature with a sprinkle of the pomegranate seeds, a garnish of fresh chives & shiso and finish with a drizzle of the vinaigrette.
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