Roasted Squash With Chestnuts And Pomegranate

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2 small organic red kuri or kabocha squash (about 3 pounds total)—washed, halved lengthwise and seeded

5 tablespoons unsalted butter, 3 tablespoons melted

3 tablespoons dark brown sugar

Salt and freshly ground pepper

6 ounces vacuum-packed whole roasted peeled chestnuts (about 1 cup)

12 thyme sprigs

1/2 cup red currants or seeds from 1 pomegranate

1 1/2 tablespoons pomegranate molasses (see Note)

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