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 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