pomegranate Archives - Pamela Salzman

Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe

A couple of years ago, delicata squash were nowhere to be found. Where did they come from and how did I exist on Thanksgivings past without them? They are now my favorite winter squash. Delicata squashes seem fancy, but they’re a Thanksgiving cook’s dream come true: seasonal, delicious, versatile and NO PEELING! And you can eat the skin! My favorite fall salad in the last decade is this Roasted Delicata Squash and Apple Salad. It’s on my menu again this year and I personally fill up most of my dinner plate with it, I love it that much.

But last year, I taught this delicata squash side dish in my Thanksgiving classes and I had a new crush. Sweet and tender squash rounds, as pretty as can be, with a sweet-tart-crunchy-juicy relish are the perfect side next to roasted turkey. And it’s such a beautiful presentation. I could even do without cranberry sauce and just eat this relish. I don’t normally mention nutrition too much when discussing Thanksgiving because it’s the one day I let that go. But this dish is definitely lighter fare and tops in vitamins, fiber and antioxidants.

And it makes the best leftovers! The next day I chop up the squash and toss it with the relish and either put it on top of greens or quinoa. A little feta is nice, too. Whereas some Thanksgiving recipes are one-hit wonders, this one I can make all fall for weeknight dinners or dinner parties.

Here’s your game plan:

Seed pomegranate 2 days before and refrigerate.

Wash, dry and cut squash the day before and refrigerate.

Make relish day the day before and refrigerate.

Roast squash before the turkey goes in the oven and allow to sit at room temperature until serving. Then you’re just assembling right before dinner.

Tune in on Thursday for another planning post — 2 weeks and counting!

Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe

Pamela

5 from 1 vote

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Servings

Ingredients

2 Delicata squash washed well and cut into rings*
2 Tablespoons unrefined coconut oil melted
sea salt
freshly ground black pepper to taste
Relish: this makes a lot
2 Tablespoons unrefined cold-pressed olive oil
2 Tablespoons unfiltered apple cider vinegar or pomegranate molasses
½ teaspoon sea salt
1 cup pomegranate seeds
½ cup pistachio nuts toasted
¼ cup dried currants
2 small shallots chopped
3 Tablespoons fresh mint chopped

Instructions

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.
While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.
Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.

Notes

*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into ¼” rings.

Tried this recipe?Let us know how it was!

Kiwi salsa recipe

Have you ever looked at recipe and thought there was an ingredient that could be omitted no big deal? But then afterwards you realize that maybe it was there for a reason. I swear I don’t think I zested a piece of citrus for 20 years because I didn’t know any better. Entire recipes, too. Sometimes I’ve passed on recipes that I learned later were really great. I’m still learning what kinds of recipes work for my family and me and it always helps to get recommendations from friends who eat the way we do.

I was at the farmer’s market a few weeks ago buying pomegranates and a woman standing next to me asked me what I was going to do with all of them and how one eats pomegranates. I was very enthusiastic giving her all sorts of suggestions from yogurt parfaits to salads to cocktails, all very standard and common, I’ll admit. Then this other woman out of the blue asked, “have you ever tried pomegranates in guacamole?” Show-off. No, I haven’t nor had I ever heard of such a thing. I thought to myself it sounded a little out there and I planned on NOT trying it any time soon. So I took my pomegranates home to my granola and greens and that was that.

Then last week I was teaching at my friend Lisa‘s house and she was telling me about her CSA boxes and how exciting it has been receiving such great produce every week. Lisa said she had gotten so many kiwis the last few weeks that she was forced to find a few new delicious ways to enjoy them, including an amazing kiwi salsa with pomegranates. Light bulb. Oh really? Tell me more. She had made a very easy chunky salsa that was more tart than sweet, but had creamy avocados and crunchy pomegranate seeds. The universe was telling me to make this no matter how crazy it sounded. I love kiwis as much as the next person and you know I am mad for pomegranates and avocados, so how bad could it be?

A few nights ago I planned on pan-seared wild halibut with the salsa plus some cilantro rice and cauliflower. I wouldn’t say that fish gets everyone super excited in our house, except me of course. And Daughter #2 is still on her anti-seafood campaign. But everyone FREAKED out over this salsa and the fish. My husband said, “I have to say I am delightfully surprised by how much I like this. This salsa is fantastic.” He’s really not as dorky as he sounds. He and Mr. Picky polished off their fish and salsa and then proceeded to finish the remaining salsa with tortilla chips. Mr. Picky even suggested making the salsa with fish tacos. Success!

This was not as sweet as a mango or pineapple salsa, which the hubby doesn’t care for. Instead kiwis and pomegranates are both a little tart, probably more tart than a peak-of-summer tomato. And it’s a great option for the winter when all these ingredients are in season. Plus, it’s super nutritious! Kiwis, pomegranates and jalapenos are loaded with Vitamin C and antioxidants. And avocados have amazing healthful fats and Vitamin E. All great beauty foods! I made this two hours ahead of eating it in the 15 minutes I had between coming back from dropping Mr. Picky off at soccer and picking up Daughter #2 to go to music lessons. What is better than fast and easy? I think I’m I’m going change up our standard Super Bowl fare and make a bowl of this. It’s a new year people and I’m going to act like it!