Butternut Squash With Roasted Pistachios And Pomegranate

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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!

Ingredients

  • 1 medium butternut squash, peeled, seeds and pulp removed and cut to bite-size cubes
  • 4 Tbsp. Extra virgin olive oil, divided
  • 1/4 tsp. GF ground nutmeg
  • 1/2 cup finely chopped shallots (about 2 medium shallots)
  • 10 fresh sage leaves
  • 3 Tbsp. Pure maple syrup
  • 2 Tbsp. Fresh lemon juice
  • 1 cup pomegranate seeds
  • ROASTED PISTACHIOS
  • 1 cup raw pistachios
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Pure maple syrup
  • 1 Tbsp. Coconut sugar or brown sugar
  • 1/4 tsp. GF ground cinnamon
  • Himalayan salt and GF ground black pepper to taste
  • Instructions

  • Preheat oven to 425 F
  • In a large bowl combine butternut squash, 2 tablespoons of olive oil, nutmeg and season with salt and pepper. Scatter squash on a large rimmed baking sheet lined with parchment paper. Bake for 15 - 20 minutes, until fork tender, not mushy. Transfer onto a platter
  • While the squash is roasting, using a small saucepan, sauté shallots with sage leaves in 2 tablespoons of olive oil until the shallots start to caramelize. About 5 minutes. Add maple syrup, lemon juice and a pinch of salt and pepper. Simmer for 2 minutes. Set aside
  • Reduce oven heat to 350 F. Combine pistachios, olive oil, maple syrup, coconut sugar/brown sugar, cinnamon and a pinch of salt and pepper. Place on a baking sheet lined with parchment paper and roast for 10 - 12 minutes. Cool and roughly chop
  • To assemble, drizzle sauce over butternut squash, top with roasted pistachios and then pomegranate seeds. Serve warm or at room temperature


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