Maple Koginut Squash with Pomegranate

This year, Row 7 is bringing the side: a roasted squash casserole by the pint. The seed company, founded by Dan Barber of Blue Hill, works alongside chefs, farmers, and plant breeders to develop flavorful new organic vegetables-and their Koginut Squash has become a cult favorite. Roasted, the squash becomes velvety, and its rich, nutty flavor lends a fresh herbaceous-ness to the maple syrup and sage ice cream. A deep, wine-like pomegranate jelly ripples across every scoop with a bright acidity that cuts through the caramelized sweetness. Buttery Ritz-cracker-and-hazelnut crumble folds in for a textural crunch, like the topping of your favorite baked Thanksgiving dish.