Pre-heat oven to 350 degrees F.¬† Put sheet tray in the oven while you get the acorn squash ready.¬† Pull hot sheet tray out of the oven, drizzle with olive oil and spread squash pieces out in an even layer.¬† Season with salt and pepper, scatter sage leaves and garlic over the top and then more olive oil.¬† Roast for 12-15 minutes until golden and tender. Set aside to cool.
To make vinaigrette, combine shallots, molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine.¬† Slowly drizzle in olive oil while you whisk to emulsify.¬† Season to taste with salt and pepper.¬† Clean brussel sprouts and trim root end removing as mush as possible (the root part will be tough otherwise). Using a sharp knife or mandolin, thinly slice brussel sprouts lengthwise.¬† They should be super thin and light in texture. Add to a large mixing bowl.
Add pancetta lardons to a large saut√© pan and set over medium-high heat.¬† Cook until fat renders and pancetta is crispy, 3-4 minutes. Add pancetta and acorn squash to the shaved brussel sprouts.¬† Dress with pomegranate vinaigrette and toss to combine well ensuring everything gets a coating of the vinaigrette.¬† Taste it and give it a final season with salt and pepper if necessary.¬† Serve topped with plenty of shaved parmigiano and garnish with fresh parsley leaves
Edited: October 15th, 2009