Roast Squash, Pomegranate, Aged Cheese
Squash roasted down to sweetness, with pomegranate for acid and shaved cheese for salt, served hot in clay.
Pomegranate on a warm dish is a Georgian instinct and a correct one: it does what a squeeze of lemon does, but it also gives you something to bite. The squash is roasted far enough that its sugars caramelise at the edges.
Serving in the clay it cooked in is not presentation, it is temperature control.
