Roasted Squash Stuffed with Roasted Vegetables

A medley of roasted vegetables served in roasted squash halves, with pomegranate molasses. A perfect festive side dish or vegetarian main dish.

3 small to medium acorn squash
2 tablespoons olive oil
kosher salt
2 pounds Brussels sprouts, trimmed and washed (if very large, slice in half)
2 red bell peppers, halved, seeds and ribs removed, sliced into bite-sized strips
2 small red onions, peeled, root ends cut off, and each cut into 8 wedges, layers separated
1 butternut squash (2½ – 3 pounds) peeled, halved lengthwise, seeds and strings scooped out, cut into ¾-inch cubes
1 bunch curly kale, washed, tough stems removed, torn into bite sized pieces
Olive oil for brushing vegetables (about ½ cup total)
Kosher salt for seasoning vegetables
Fresh ground black pepper
4 tablespoons pomegranate molasses

View the full recipe at Panning The Globe →