Roasted Butternut Squash, Pomegranate Seeds and Pistachios
November 14, 2018
Everyone’s a star in this simple dish! Soft, sweet squash, juicy tart pomegranate seeds, crunchy toasted pistachios, and a pleasantly surprising cinnamon and pepper finish — all of these flavors and textures work so well together, and yet because there are just a few ingredients, each one stands out.
That simplicity also makes it an easy dish to throw together on a busy weeknight, especially if you use our precut butternut squash. Our tip: If you’re not sure how to get the seeds out of your pomegranate, watch our super quick tutorial. It’s a snap!
1 Tbsp Napa Valley Naturals Organic Olive Oil
1 15-oz package Gelson’s precut butternut squash
¼ tsp Le Saunier de Camargue Fleur de Sel (sea salt)
¼ tsp black pepper
⅛ tsp cayenne pepper
⅛ tsp ground cinnamon
1 Tbsp POM Wonderful 100% Pomegranate Juice
¼ cup Flanigan Farms natural pistachios
¼ cup pomegranate seeds
- Preheat oven to 450º.
- Toss precut squash with olive oil, salt, pepper, cayenne, and cinnamon, spread it on a baking sheet, and roast it for 30 minutes, turning once about halfway through.
- Remove the squash from the oven and toss it with the pomegranate juice. Add the pistachios to one corner of the pan, and return it to the oven. Cook for 7 more minutes, or until the pomegranate juice has evaporated.
- Toss the squash with pistachios and pomegranate seeds, and serve it immediately.
Each ½-cup serving contains:
- Calories 130
- Fat 7 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 125 g
- Total Carbohydrate 18 g
- Dietary Fiber 3 g
- Sugars 3 g
- Protein 3 g
- Vitamin A 177% DV
- Vitamin C 41% DV
- Calcium 6% DV
- Iron 6% DV