1squash or pumpkinpeeled, deseeded, cut and roasted
250mlpomegranate juiceor use vegetable stock if you prefer or can't get pomegranate juice
1-2tbspdark brown sugaroptional
3tbsppomegranate molassesor pomegranate paste; should be easy to get in larger supermarkets or delicatessen/health food shop. Or a shop that sells middle Eastern food
Ground the walnuts using a food processor or a pestal and mortar, depending on what you have available.
Heat the oven and roast the squash or pumpkin until it's starting to blacken and gives just a little resistence when you slide a knife into it. Don't over cook squash or it will become far too soft.
In a dry pan, fry the walnuts ensuring that you move them about continuously to prevent them from burning. You're looking for a darkish golden brown colour. Remove from the pan as soon as they're done to prevent them from continuing to fry in the hot pan.
Using the same pan, heat the oil and fry the onions and carrot until the onions start to turn translucent.
Add the pomegranate juice, pomegranate molasses, cinnamon, walnuts and bring to a boil. You will need to add water/stock to loosen up the sauce.
Add sugar gradually, tasting as you go along. You're looking for a sweet/sour balance, and depending upon how sour your molasses is, you may need to add either more or less sugar. If it's too sweet, you can use lemon juice to turn up the sourness.
Cook for about 15- 20 minutes, loosening the gravy with water as it reduces. Keep checking for the sweet/sour balance. Add about half teaspoon of rock salt and a good twist of a black pepper grinder. Add the saffron now if you're going to use it.