Marina di Chioggia Squash with Pomegranates and Shiso



Preheat oven to 425 F degrees.


In a large mixing bowl season the squash with salt, chili, garlic and 2 tablespoons of 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. Pour into a small mixing bowl and add molasses, vinegar & 2 tablespoons 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.