For the Squash
- 3 small to medium acorn squash (substitute carnival or sweet dumpling squash)
- 2 tablespoons olive oil
- kosher salt
For The Roasted vegetables
- 2 pounds Brussels sprouts, trimmed (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 1/2 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.