• 1/4 cup olive oil
• 1 medium acorn squash
• Kosher salt and ground black pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup pomegranate arils (seeds from one half a pomegranate)
• 2 tablespoons pomegranate balsamic vinegar or pomegranate molasses
Preheat oven to 425 degrees F. Cut the acorn squash first in half, and then with a spoon scoop out the seeds. Cut each half into one-inch pieces so they look like little moons. With a pastry brush, brush each piece of squash on both sides and place them on a cookie tray lined with parchment. Season with Kosher salt.
Transfer to oven and roast 30 minutes or until golden brown and tender, turning once halfway through.
Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils then drizzle with the remaining oil and the pomegranate balsamic vinegar.
Yield: 4 servings
Photo: Stef Schwalb
Chef Shoshana Quint Bio
Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Shoshana worked as a line cook for three years, first at Jean-Georges’s JoJo Restaurant, then at his Mercer Kitchen in Soho. Later she served as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in the heart of Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes. In 2003, Shoshana moved with her husband to New York City. She currently caters small dinner parties and has been conducting private cooking classes in her home since 2010. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.