Spicy Roasted Squash with Wonderful Pistachios

Delicata and butternut squash are roasted together with warm spices and a bit of cayenne to heat things up. Crunchy Wonderful Pistachios and maple syrup are just the right additions for texture and sweetness. Garnished with pomegranate arils this dish is a celebration of flavors.

Prep Time

18 minutes

Total Time

38 minutes

Servings

8

Calories

spicy squash with pistachios

Ingredients:

  • 1 ½ pounds butternut squash (4 ½ cups prepped)
  • 2½ pounds delicata squash
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cayenne
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • ½ cup shelled Wonderful Pistachios Roasted & Salted, chopped 2 tablespoons maple syrup
  • ¼ cup POM Wonderful pomegranate arils
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. Heat oven to 425° F. Line two baking sheets with aluminum foil.
  2. Peel and seed butternut squash. Cut in half lengthwise and slice into½ inch thick pieces. Cut in half again for quarters.
  3. Cut delicata in half lengthwise and seed. Cut into ½ inch thick slices. Combine all the squash in a large mixing bowl.
  4. Sprinkle the cinnamon, allspice, cayenne and salt over the squash. Mix thoroughly.
  5. Melt the butter and stir into the olive oil. Drizzle over the spiced squash and
    mix thoroughly.
  6. Transfer the squash to the baking sheets, arranging in a single layer. Bake for
    15 minutes.
  7. Stir and flip squash. Sprinkle with Wonderful Pistachios and drizzle with maple syrup. Bake another 5 to 7 minutes until pistachios are just toasted. Remove from the oven.
  8. Arrange on a serving platter and sprinkle pomegranate arils over the squash. Garnish with chopped parsley.
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