Seasons Recipes

Roasted Acorn Squash with Pomegranate and Pistachios

Roasted Acorn Squash with Pomegranate and Pistachios
Serves 6-8

Ingredients

Squash

2 medium sized acorn squash
2 Tbs Seasons Garlic Infused Olive Oil
2 Tbs Seasons Pomegranate Balsamic
¼ tsp Seasons Roasted Garlic Premium Salt
¼ tsp Seasons Pepe e Aglio

Tahini Sauce:

2 Tbs tahini [Available at Seasons]
1 Tbs Seasons Sicilian Lemon Infused Balsamic
¼  tsp Seasons Roasted Garlic Premium Salt
1 Tbs Seasons Mint Agrumato Olive Oil
2-4 Tbs water

Garnish:

3 Tbs pomegranate arils
1 Tbs chopped pistachios
1 Tbs chopped fresh mint
1 Tbs Seasons Mint Agrumato Olive Oil

Directions

Preheat oven to 400F.

Prepare squash by removing seeds and pulp and slicing into ½ inch rings using a very sharp chef’s knife. Coat squash slices with garlic oil and arrange in a single layer on 2 parchment covered cookie sheets. Bake 30 minutes.

Remove squash from oven, sprinkle with pomegranate balsamic, garlic salt, and pepe e aglio. Turn squash over and bake 10 more minutes.

While squash is roasting, prepare tahini sauce. Combine all sauce ingredients, except water, in a small stainless bowl and stir until combined. Add just enough water to thin sauce to the consistency of heavy cream.

To serve, top with tahini sauce and pomegranate arils, pistachios, and fresh mint. Drizzle with additional mint agrumato olive oil.

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