Ingredients:
· 1 red kuri squash, cut into thin half moons
· 2 T. oil
· Salt and pepper
· Sumac
· ½ preserved lemon, chopped
· ¼ C. celery leaves
· 1/3 C. pomegranate seeds
· 2 T. dill fronds, picked, not cut
· 4 oz. blue cheese crumbles
· 4 oz. mozzarella shredded
· 1 bag of pita chips, or crispy thin flatbread
· Pomegranate molasses
Preparation
1. Place the squash on a sheet tray and brush with the olive oil and season with salt, pepper and sumac. Roast in a 425 degrees oven for 15-20 minutes.
2. On another baking sheet, place the pita chips or flatbread down. Next add the kuri squash, preserved lemons. most of the celery leaves and half of the pomegranate seeds. Next, top with both cheeses, alternating.
3. Place the sheet tray with the nachos back in the oven and bake until the cheese has melted. Top with the remaining celery leaves, pomegranate seeds, and dill fronds. Drizzle the entire sheet tray with pomegranate molasses before serving.