This recipe is so easy – and only takes 30 mins from start to finish! With just a handful of ingredients, you can have a delicious, colourful side ready in no time at all. This is one of my favourite weeknight recipes because it is so easy and so delicious!
1/4 cup pomegranate molasses*
1/4 cup mint, chopped
1/4 cup sliced almonds, roasted**
zest of 1 lemon
For the squash:
1 butternut squash, peeled, seeded and thinly sliced
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/2 tsp ginger powder
1/4 cup canola oil
*This is a middle eastern ingredient found in some large grocery stores or at your local Persian market. As it is a type of molasses (although please do not subsititue regular molasses, they have very different tastes), it will last extensively in your cupboard once purchased.
**These can be roasted ahead of time and placed in an air-tight container for up to a few weeks. If you don’t have sliced almonds, slivered almonds will also work.
Preheat the oven to 400F. Place all of the ingredients for the squash in a bowl and mix until squash is thoroughly coated. Disperse into an even layer onto a baking sheet and roast in the oven for about 15 mins.
Once squash is soft, remove from the oven. Evenly distribute among the plates and top the remaining ingredients. Each plate should receive about 1 tbs of each of the pomegranate molasses, mint and almonds and a sprinkle of the lemon zest.
Serve warm and enjoy.
Serves 3-4 as a side