Roasted Butternut Squash + Grape Molasses

Name: Roasted Butternut Squash + Grape Molasses (Kadu Halvai-o Gerdu-o Shireh-ye Angur-e Hamadani)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 1 butternut squash or pumpkin (about 3 lb/1.3 kg); ½ cup/60 g walnuts, toasted (see note); 1 x 4 in/10 cm cinnamon stick; ½ teaspoon ground saffron threads dissolved in ½ cup/120 ml water; ½ cup/120 ml grape molasses; Sprigs of mint; ½ cup/75 g fresh pomegranate arils (optional); 1 tablespoon pomegranate molasses

Kadu Halvai-o Gerdu-o Shireh-ye Angur-e Hamadani

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
1 hr 10

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This is a very tasty dessert, and if you add whipped cream or thick yogurt to it, it’s even more delicious.

Ingredients

Syrup

½ teaspoon ground saffron threads dissolved in ½ cup/120 ml water</

Asia
Iran
Dessert
Vegan
Gluten-free

Method

Preheat oven to 350°F/180°C.
For the syrup: In a deep enameled cast-iron sauté pan, combine the saffron-water, grape molasses, and cinnamon, and stir well.
For the squash: Cut the squash into ½in/1cm wide rings (slice horizontal