Roasted Delicata Squash with Pomegranate-Pistachio Relish Recipe
Servings: 6
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.