Grilled Squash With Mint-Pomegranate Pesto

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Winter squash gets analyzable flavors erstwhile you pan-char it aft roasting and drizzle it with a agleam condiment dotted with beauteous pomegranate seeds.

The pesto needs to beryllium astatine country somesthesia for 30 minutes earlier serving. You'll person astir a cupful of it near over; it tin beryllium refrigerated successful an airtight instrumentality for up to 2 days. Bring to country somesthesia and disturbance conscionable earlier using. The squash tin beryllium roasted and stored successful the refrigerator for up to 3 days.

Ingredients

measuring cup

Servings: 4-6

For the pesto

1 cupful chopped caller mint
1/3 cupful caller pomegranate seeds (arils)
1 tablespoonful minced shallot
1 cupful extra-virgin olive oil
1 tablespoonful pomegranate molasses
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 spoon finely grated lime zest, positive 1 tablespoonful caller lime juice
1 clove garlic
1/2 spoon kosher salt, oregon much arsenic needed

For the squash

1 wintertime squash, specified arsenic kabocha, reddish kuri oregon acorn (about 1 3/4 pounds), halved crossed the equator and seeded
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 6)

Calories
180
Fat
17 g
Saturated Fat
3 g
Carbohydrates
8 g
Sodium
70 mg
Protein
1 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Gjelina: Cooking from Venice, California," by Travis Lett (Chronicle Books, 2015).

Tested by Joe Yonan.

Published December 13, 2015

Updated March 15, 2026