Butternut Squash With Roasted Pistachios And Pomegranate

Delicious, healthy and most delicious Butternut Squash With Roasted Pistachios And Pomegranate. I am super excited about this butternut squash dish because it has so many little flavour nuances. Tender roasted sweet squash, warm onion and sage sauce, salty and sweet roasted pistachios and healthy pomegranate seeds. With so much complex flavour and exciting textures this butternut squash recipe is outstanding. 

To transform a simple squash into an exotic dish, you first roast the squash with some seasoning and olive oil. While the squash is roasting, you prepare the warming sauce by sautéing the onions with sage in olive oil, then add fresh lemon juice and maple syrup and simmer for a couple of minutes. For the indulgent pistachios, combine raw pistachios with olive oil, pure maple syrup, coconut sugar, cinnamon and salt and pepper, then roast for 10 minutes. Now all you do is layer the squash with the toppings and finish with fresh pomegranate. The best part, this dish can be served warm or at room temperature, leaving your oven free to prepare other dishes. This is one of my favourite squash side dishes because it is festive and beautiful, making it an excellent addition to Thanksgiving, Christmas or Easter dinner. Although this is meant to be a side dish, you can serve it as a main because it is hearty and nutritionally balanced. 

A little about butternut squash. This winter squash has a mild pumpkin flavour, but it is a lot sweeter, making the squash versatile because it can be used for savoury and sweet dishes. One serving of butternut squash has about 82 calories, about 10 net carbs and is rich in vitamins A and C.  Another favourite squash recipe of mine is the warm harvest salad with sticky pecans, definitely a must try recipe!