1 medium sized acorn squash
1/4 C. pomegranate molasses
3 T. olive oil
2 T. maple syrup
1/4 tsp. white balsamic vinegar powder
2 tsp. Urfa crushed red pepper
pinch of kosher salt
1/2 tsp. fumee de sel sea salt

Cut off both ends of the squash then rest it on a flat end and cut in half lengthwise. Scoop out seeds and cut squash crosswise into 1-inch slices. Place slices in a steamer basket and steam, covered, over high heat for 5 to 10 min. until slices are just tender. Meanwhile, prepare marinade by whisking together all remaining ingredients except the chardonnay sea salt. Remove steamer pan from heat. Drain water from pan and place steamed squash pieces in the pan. Pour 2/3 of the marinade over the squash, reserving remaining 1/3 of the mixture. Toss squash and marinade gently with a rubber spatula. Cover and let cool in pan for 10 min. Pour marinade and squash into a large bowl, toss again, cover and place in refrigerator for at least an hour, gently tossing mixture every 20 min. or so. To finish, heat a well-oiled grill to medium. Place squash slices on the grill; use a grill pan if desired. When slices begin to brown, turn over and brush reserved marinade on cooked sides. Cook until both sides are golden brown and squash feels firm but cooked when inserted with knife. Brush again with any remaining marinade and sprinkle with chardonnay sea salt just before serving.