Something Wonderful and Delicata!

I received a happy surprise recently in my mailbox from the nice people at POM Wonderful. They asked me to try out their product and suggested I might be able to come up with a new recipe or two. They sent a case of 8 bottles of POM Wonderful 100% Pomegranate Juice. I was doing the happy dance! Free juice AND a challenge! The great thing was there were no strings attached..no pressure. But surely they must have known I would take that challenge. They are no fools~ And truly the product speaks for itself...whats not to like about 100% pure pomegranate juice. I admit to chugging the first bottle down lickety split for a little inspiration.



For those of you that haven't tried it..think cranberry juice but slightly sweeter without that sharp cranberry bite. So without further ado, here is my first attempt at creating a recipe out of this product ( I do have another one rattling around in my brain). I had a delicata winter squash in the fridge that I had received in my bi-weekly veggie box, so started with that and built what I think is a pretty tasty little side dish. I had never cooked with delicata squash, but it is known as the sweet potato squash for its mild flavor.



I didn't really think it was much like a sweet potato, but it did have a nice mellow not too squashy taste. Sorry about the shaky photo...but that's all I've got to share...get over it.

Another thing that was really cool about this squash was the thin not too tough skin. It was easily peeled with a regular little rinky dink veggie peeler. Look how pretty the Pom juice made the squash look. I think this would be great on a Christmas table.



Chipotle Pomegranate Delicata Squash
Serves 2

1 Delicata squash, peeled with vegetable peeler, seeded & cubed into 1 inch pieces
1 tablespoon butter
1 tablespoon fresh sage, finely chopped
1 teaspoon fresh rosemary, finely chopped
3/4 cup POM Wonderful 100% pomegranate juice
1/2 cup water
2 tsp balsamic vinegar
1/8 teaspoon chipotle chili powder
1/4 tsp ground black pepper
1/2 tsp salt, or to taste
1 tablespoon honey

In a skillet melt better and add sage and rosemary. Saute on medium for about 3 minutes until butter begins to slightly brown. Make sure to not burn the herbs. Add squash, juice, water, vinegar, chipotle chili powder, pepper and salt. Cook on medium to medium low for about 20-30 minutes or until the liquid begins to thicken. Add honey and cook for 3 more minutes. Sauce should be nearly cooked completely down and squash should be nicely caramelized.

Note: Even my squash hater liked this a lot. He really likes pickled beets and said these reminded him a little bit of that. The vinegar taste isn't super strong though. You could increase the chili powder slightly but I didn't want it to be overpowered so went light.



Thanks POM Wonderful! I got free juice, a fun challenge AND a new squash dish that my hubby will eat. Who could ask for anything more??? Hmmm...do you have a Porsche hidden over there at the POM garage you might be wanting to get rid of? :-)