Fall Harvest Roasted Butternut Squash and Pomegranate
Ingredients:
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Small Butternut Squash, Halved, Peeled, and Cut Into 1/4 inch Half Circles
- 2 Tablespoons Honey
- 1/2 Cup Raw Pepitas
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Cayenne Pepper
- 1 Head Kale, Shredded
- 4 Cups Shredded Brussels Sprouts
- Arils from 1 Pomegranate
- 4-6 Fresh Figs (Optional)
- 1/2 Cup Shredded Gouda Cheese
- Pomegranate Vinaigrette
- 1/4 Cup Extra Virgin Olive Oil
- 1 Shallot, Thinly Sliced
- 1 Tablespoon Chopped Fresh Sage
- 1/4 Cup Pomegranate Juice
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Honey
- Kosher Salt and Black Pepper
- 1 Pinch Crushed Red Pepper Flakes
- Us Customary – Metric
Instructions:
- Preheat the Oven to 425 Degrees F. On A Baking Sheet, Toss Together the Butternut Squash, 1 Tablespoons Olive Oil, 1 Tablespoon Honey, 1/2 Teaspoon Cinnamon, and A Pinch Each of Salt and Pepper. Transfer to the Oven and Roast for 25-30 Minutes, Flipping Halfway Through Cooking, Until the Squash is Tender.
- Line A Separate Baking Sheet with Parchment Paper. Add the Pepitas, 1 Tablespoon Olive Oil, 1 Tablespoon Honey, 1/2 Teaspoon Cinnamon, the Cayenne, and A Pinch of Salt. Arrange in A Single Layer. Transfer to the Oven and Bake for 8-10 Minutes or Until the Pepitas are Toasted. Watch Closely!
- Meanwhile, in A Large Salad Bowl, Combine the Kale, Brussels Sprouts, and Pomegranates.
- To Make the Vinaigrette. Heat the Olive Oil in A Medium Skillet Over High Heat. When the Oil Shimmers, Add the Shallots and Sage, Cook Until Fragrant, 2-3 Minutes. Remove from the Heat, Let Cool Slightly. Add the Pomegranate Juice, Balsamic Vinegar, and Honey. Season with Salt, Pepper, and Crushed Red Pepper Flakes.
- Pour the Vinaigrette Over the Salad, Tossing to Combine. Add the Roasted Squash, Gently Tossing. Top the Salad with Toasted Pepitas, Figs, if Using, and Cheese.
