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.
- 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
- 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
- Preheat the oven to 400 degrees.
- 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.
- Add the red onion, stir for a few seconds and then remove the pan from heat and let cool to room temperature.
- 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.
- Season the squash with salt and pepper and roast for about 25 to 30 min until caramelized with browned edges.
- Once the onions have cooled remove the bay leaf and drain all the liquid in a strainer.
- 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.
- *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.