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.
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Oven Roasted Butternut Squash with Tangy Turmeric and Cumin Pickled Onions
- Total Time: 50 minutes
- Yield: 4-5 servings 1x
Description
This side dish features sweet and dense oven-roasted Butternut squash complemented by tangy turmeric and cumin pickled red onions, with a finishing touch of toasted almonds for a smoky crunch.
Ingredients
- 1 large Butternut squash, cut into 1/4 inch slices, skin on, seeds removed
- 2 large or 3 medium red onions, shaved with a mandolin slicer
- 1 1/2 tbsp (22 ml) olive oil
- Salt and pepper to taste
- 1/2 cup (120 ml) Parmesan cheese
- 1 cup (240 ml) apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1/4 cup (60 ml) sliced almonds, toasted
Instructions
- Preheat the oven to 400°F (200°C).
- To make the pickled onions, combine apple cider vinegar, sugar, 1 tsp salt, turmeric, and cumin seeds in a small saucepan. Bring to a low rolling boil, then remove from heat and let cool to room temperature.
- Place the shaved red onions in a bowl and pour the cooled pickling liquid over them. Let them sit for at least 20 minutes.
- Meanwhile, arrange the Butternut squash slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and starting to caramelize.
- Remove the squash from the oven and sprinkle with Parmesan cheese while still warm.
- Top the roasted squash with the pickled onions and toasted almonds just before serving.
Notes
- Make the pickled onions ahead of time to allow them to cool to room temperature.
- The pickled onions can be stored in the refrigerator for up to a week.
- Toast the almonds in a dry skillet over medium heat until golden brown for extra flavor.
- This dish pairs well with roasted meats or as part of a vegetarian spread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 450 mg
- Fat: 12 grams
- Carbohydrates: 28 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 10 mg
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Frequently Asked Questions
Why does the squash roast with the skin on?
Leaving the skin on during the 25–30 minute roast at 400°F (200°C) helps the slices hold their shape as they caramelize. The skin is thin enough to eat once roasted, so there is no need to peel the butternut squash before cooking.
Can the pickled onions be made ahead of time?
Yes — the recipe notes specifically recommend making them ahead so the pickling liquid has time to cool to room temperature before being poured over the shaved onions. The pickled onions can then be stored in the refrigerator for up to a week. 
Why wait to add the pickled onions and almonds until just before serving?
Adding the turmeric-cumin pickled onions and toasted almonds at the last moment keeps the almonds crunchy and prevents the acidity of the apple cider vinegar brine from softening the warm caramelized squash before it reaches the table.
How do I toast the sliced almonds?
The recipe notes call for toasting the sliced almonds in a dry skillet over medium heat until golden brown. This draws out their natural oils and creates the smoky crunch described in the article — no butter or oil needed.
I love it! I am a pescatarian so I am always looking for good vegetable recipes. There is butternut squash planted all around where I live so I always have lots and was a bit tired of the things I´d make with it! Thank you so much for the great recipe!
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