Pomegranate and Squash with Lentils

After a heavy meal of meat, I like to try and go meatless for a few days. I am trying to make room in the refridgerator in preparation for Thanksgiving dinner.

I had an odd assortment of veggies and a pomegranate in need of eating.
Here is my invention. It is sweet, spicy, rich and tangy. A total surprise! We ate warm bowls of the lentils with some Trader Joe's garlic naan and a winter ale. MMMMMM.

The recipe calls for pomegranate molasses, which is a tangy syrup. I found it in a middle eastern food market, it was about $2. It is tangy and sweet all at once. If you don't have it you can boil down pomegranate juice into a syrup.

Pomegranate and Squash with Lentils
1 acorn squash, peeled and cubed. (I imagine 3 cups of any cubed squash would be great in this dish)
3 cloves garlic, crushed
1 cup beluga black lentils (again, I imagine any lentil would work well!)
2 cups veggie broth, chicken broth, or water
1/8 teaspoon cinnamon
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon chili flakes (this was forgotten when I first posted the recipe!)
1 tablespoon salt (or more to taste)
2 -3 tablespoons pomegranate molasses
1 cup pomegranate seeds, set about 1/4 cup aside for garnish

1. Add all the ingredients, except the molasses and pomegranate seeds, into a medium sauce pan. Bring it to a simmer. Simmer for about 30 minutes, or until the lentils and squash are soft.
2. Stir in pomegranate molasses and seeds. Simmer another 5 minutes.

To serve sprinkle with additional pomegranate seeds and if you want more tang, a drizzle of molasses. It is great over rice or with some hot naan.