Roasted Honeynut Squash with Pomegranate, Pistachio & Pounded Mint
Tangy pomegranate molasses, crunchy pistachios, and a bright, herbal sauce make this a great roasted squash side dish for your holidays table.
Ingredients
- 3 honeynut squash
- 1 pomegranate
- ¼ cup roasted pistachios, roughly chopped
- 1 bunch of fresh mint
- 1 Tablespoon of pomegranate molasses
- 1 lemon
- Olive oil
- Kosher salt
Method
- Prepare the squash: Cut off the stems, halve the squash lengthwise, and scoop out the seeds with a spoon. Rub each half generously with olive oil and season with salt. Place cut-side down on a parchment-lined baking sheet and roast at 400°F for 25–35 minutes, until tender and lightly caramelized.
- Make the pounded mint oil: Pick the mint leaves, setting aside a few small ones for garnish. Roughly chop the rest with a sharp knife (a dull blade will bruise them). Place the mint in a mortar with a good pinch of salt and pound into a fine green paste. Stir in olive oil until you have a vibrant green mint oil.
- Whisk the dressing: In a small bowl, combine the lemon zest and juice with pomegranate molasses, 1 tablespoon olive oil, and a pinch of salt. It should be very tangy and slightly sweet.
- Assemble: Arrange the roasted squash halves on a plate. Spoon over the dressing, then drizzle the mint oil generously. Scatter with chopped pistachios, pomegranate arils, and the reserved mint leaves.
Notes:
Honeynut squash is the child of a butternut and a buttercup squash - essentially it’s a tiny butternut squash packed with flavor and sweetness. This recipe could work well with any other winter squash. This dish is delicious when the squash is hot but also makes a tasty winter squash salad at room temperature. Perfect for your Thanksgiving of other holiday meal.
