Grilled Red Kuri Squash with Mint-Pomegranate Pesto

Instructions for the mint pomegranate pesto: In a small bowl combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan, and lime zest. Using a micro plane, grate the garlic into the mixture and stir to combine. Season with salt and allow to stand at room temperature for 30 minutes.

Instructions for the squash: Preheat oven to 425°. Put the squash cut side down in a large roasting pan. Add water, cover with foil and roast until the squash has softened, about 35 minutes. Remove the squash from the oven, transfer to a platter and let cool. Cut the cooled halves into thirds. Heat a large grill pan over high heat. Drizzle the squash pieces with olive oil, turning to coat, and season with salt and pepper. Cook until well charred, about 5 minutes. The pieces will release easily from the pan once they start to blacken. Turn the pieces over and cook on the other side for an additional 3-4 minutes. Transfer to a serving platter, spoon the pesto over the top, and season with sea salt. Serve warm.