Ingredients
1/2 c. water
1/4 c. sugar
1/2 c. red wine vinegar
1 stick cinnamon
1/4 c. dried currants
2 1/2 lb. thick-fleshed sugar pumpkin or acorn squash
1 tbsp. extra-virgin olive oil
coarse sea salt
ground pepper
1 piece fresh ginger
2 tbsp. Crème fraîche
Preparation
Step 1Preheat the oven to 325 degrees F. In a small saucepan, combine the water with the sugar, vinegar, and cinnamon, and simmer for 5 minutes, stirring until the sugar dissolves. Add the currants and simmer for 3 minutes, then remove from the heat.Step 2Meanwhile, line a baking sheet with aluminum foil. Rub the squash with the olive oil and season with salt and pepper. Using a fine grater, grate the ginger over the cut sides of the squash and rub it into the flesh.Step 3Transfer the squash to the prepared baking sheet, cut side down, and roast for about 15 minutes, until the squash starts to soften. Turn the squash cut side up and roast for about 17 minutes longer, until tender; transfer to a work surface and let cool slightly.Step 4Increase the oven temperature to 425 degrees F. Cut the squash into 1 1/2-inch-thick wedges. Lightly rub the foil with oil and arrange the squash on the baking sheet; roast for about 25 minutes, turning once halfway through, until golden and crisp along the edges.Step 5Arrange the squash on a platter. Discard the cinnamon stick from the currants and add the currants to the squash. Drizzle with the pickling liquid and crème fraîche, and serve.
