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
Units
Scale
- 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
- 1.5 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Parmesan cheese
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat the oven to 400°F (200°C).
- To make the pickled onions, combine apple cider vinegar, sugar, 1 teaspoon 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