Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses

Page 46

| Course Type: Sides

(1 review)

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Recipe Review

Loved the sharpness of the eggplant against the sweetness of the butternut squash. The sauce was very thick (more baba ghanoush than "sauce"), therefore I served the leftovers as a side. The seeds were a nice addition, though I did not have nigella or pumpkin.

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