ROASTED SQUASH & RED ONION WITH PISTACHIOS
Showcase butternut squash with this vibrant vegan side. Garnished with jewel-like pomegranate seeds and crunchy pistachios, serve as part of a stunning meze
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
- Divide between plates and top with the pomegranate seeds and toasted pistachios.
Nutrition Facts : Calories 197 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein
QUINOA WITH ROASTED SQUASH AND PISTACHIOS
Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.
- Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.
- Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ROASTED SQUASH WITH CRUSHED PISTACHIOS
For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve
Provided by Katy Gilhooly
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with 1 tbsp of the olive oil and season. Roast in the oven for 40 mins until tender and caramelised.
- Meanwhile, roughly crush the pistachios with the thyme and a pinch of salt using a pestle and mortar, or with the end of a rolling pin. Stir in the lemon juice and remaining oil, and check the seasoning. Spoon the pistachios over the squash to serve.
Nutrition Facts : Calories 209 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
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ROASTED SQUASH WITH SPICED PISTACHIOS | BETTER HOMES
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- Preheat oven to 425°F. If desired, remove seeds from squash. On a rimmed baking sheet toss squash with olive oil. Season with salt and black pepper. Roast 40 to 50 minutes or until totally tender, golden brown, and caramelized.
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