Oven Roasted Butternut Squash with Tangy Turmeric and Cumin Pickled Onions

This easy side dish of sweet and dense oven-roasted Butternut squash is boldly balanced by the acidity of the turmeric and cumin pickled red onions.
By Tania Goulart

This easy side dish of sweet and dense oven-roasted Butternut squash is boldly balanced by the acidity of the turmeric and cumin pickled red onions.  The spices in the pickles create a rich depth in the flavor, while the toasted almonds follow up with a nice smokey crunch.

Oven Roasted Butternut Squash with Tangy Turmeric and Cumin Pickled Onions
 
Prep Time
Cook Time
Total Time
 
This easy side dish of sweet and dense oven-roasted Butternut squash is boldly balanced by the acidity of the turmeric and cumin pickled red onions. The spices in the pickles create a rich depth in the flavor, while the toasted almonds follow up with a nice smokey crunch.
Author:
Recipe Type: Side dish
Serves: 4-5
Ingredients
  • 1 Large Butternut squash, cut into ¼ inch slices, skin on, seeds removed
  • 2 Large or 3 medium red onions, shaved with a mandolin slicer
  • 1.5 tblsp oilve oil
  • salt and pepper to taste
  • ½ cup Parmesan cheese, coarsely shaved
  • ¼ cup lightly toasted walnuts, coarsely chopped
Quick-Pickling Liquid
  • ¾ cup red wine vinegar
  • 2 tsp sea salt
  • 3 Tblsp honey
  • 1 dried bay leaf
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 2 whole cloves
Instructions
  1. Preheat the oven to 400 degrees.
  2. Make the quick-pickled onions ahead to cool to room temperature before using. Place all the pickling liquid ingredients in a small saucepan and bring to a low rolling boil at medium heat until the honey and salt have dissolved.
  3. Add the red onion, stir for a few seconds and then remove the pan from heat and let cool to room temperature.
  4. Spread the squash out onto one or two roasting pans with room between each slice in order to prevent steaming and drizzle with olive oil to coat.
  5. Season the squash with salt and pepper and roast for about 25 to 30 min until caramelized with browned edges.
  6. Once the onions have cooled remove the bay leaf and drain all the liquid in a strainer.
  7. Remove the squash from the oven and place into a serving dish and layer the onions and walnuts atop the squash and sprinkle with the Parmesan.
  8. *Variation: In an oven safe dish, put under the broiler for on Hi for 1 minute to melt the cheese and warm the pickles on the squash if desired.
Tania Goulart

Tania Goulart

Tania Goulart is a lover of all things foodie. Based out of San Francisco, California, she enjoys the good fortunes of her hometown - the thriving local food culture, abundance of culinary resources, and some of the best produce in the world. A self-taught cook and food writer, her passion is natural, whole foods cooking, using only the freshest, local and sustainable ingredients. You can follow her at her blog, The Urban Farmerette (www.theurbanfarmerette.com), where she chronicles her adventures focusing on seasonal ingredients, gluten free, and Portuguese fare.

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