Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards

2 tablespoons vegetable or canola oil

5 fresh sage leaves, sliced into a very thin chiffonade

Leaves of 4 fresh thyme sprigs

1 medium (2 pound) butternut squash, peeled and cut into uniform ¾-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 ¼ pounds)

1 teaspoon pomegranate molasses (See Recipe Note)

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

½ teaspoon coarse sea salt

¼ teaspoon freshly ground black pepper

Handful of Parmigiano-Reggiano cheese shavings, to serve

Directions at thekitchn.com

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