Roasted Squash Stuffed with Roasted Vegetables

panningtheglobe.com

dsanthany

subheading: For the Squash:

3 small to medium acorn squash (substitute carnival or sweet dumpling squash)

2 tablespoons olive oil

kosher salt

subheading: For The Roasted vegetables:

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 to 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 - you can find this at specialty food stores, Middle Eastern Grocers, Whole Foods Market, and sometimes at Trader Joe’s. If you can’t find it, you can substitute 3½ tablespoons good quality balsamic vinegar whisked with a teaspoon of honey or maple syrup.

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