Roasted Butternut Squash with Tahini, Silan, Pomegranates, and Pistachios

Why You’ll Love This Recipe

This recipe is a delightful balance of savory, sweet, and nutty flavors. The roasted butternut squash is tender and sweet, enhanced by warm spices like turmeric, cinnamon, and paprika. The tahini adds a creamy richness, while the silan and pomegranate molasses contribute a subtle sweetness and depth of flavor. The pomegranate seeds and dried cherries add freshness and chewiness, and the pistachios give the dish an irresistible crunch. Whether you’re serving it for a holiday meal or as a weeknight side, it’s a crowd-pleaser that’s both healthy and satisfying.

Ingredients

• 40 oz diced butternut squash (about 9-10 cups) – See Note 1 & 2
• 2 tablespoon extra virgin olive oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• ½ teaspoon cinnamon
• 2 tablespoon tahini
• 1 tablespoon silan – See Note 3
• 1 tablespoon pomegranate molasses
• ⅓ cup dried cherries
• 2 tablespoon shelled raw or roasted pistachios
• ¼ cup pomegranate seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the diced butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with salt, turmeric, paprika, and cinnamon, and toss to coat evenly.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through for even roasting.
4. While the squash is roasting, prepare the dressing: In a small bowl, whisk together tahini, silan, and pomegranate molasses until smooth and creamy.
5. Once the squash is roasted, transfer it to a serving dish. Drizzle the tahini dressing over the squash and toss gently to coat.
6. Sprinkle the dried cherries, pistachios, and pomegranate seeds on top of the squash.
7. Serve warm and enjoy!

Servings and Timing

• Servings: 4-6
• Total Time: 40-45 minutes

Variations

• Nuts: You can replace pistachios with other nuts like almonds or walnuts if desired.
• Dried Fruit: If dried cherries are not available, dried cranberries or raisins are great alternatives.
• Herbs: Fresh herbs like cilantro, parsley, or mint can be added for a burst of freshness.
• Spices: Add a pinch of cayenne pepper for some heat, or swap cinnamon for allspice for a different warm flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, microwave the dish or warm it in the oven at 350°F (175°C) until heated through. Be sure to add a little extra tahini or pomegranate molasses when reheating for added moisture.

FAQs

1. Can I use other squashes instead of butternut squash?

Yes, you can use other varieties of squash, such as acorn squash or kabocha squash. Just make sure to adjust the cooking time depending on the size and texture of the squash.

2. Can I make this dish in advance?

Yes, you can roast the butternut squash ahead of time and store it in the refrigerator. Drizzle the tahini dressing and top with the garnishes just before serving.

3. What is silan, and can I substitute it?

Silan is a type of date syrup that is commonly used in Middle Eastern cuisine. It provides a deep, rich sweetness. If you can’t find silan, you can substitute it with honey, maple syrup, or even molasses for a similar effect.

4. Is this recipe vegan?

Yes, this recipe is entirely plant-based and vegan, as it uses tahini and silan for the creamy and sweet elements.

5. Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t contain any gluten-containing ingredients.

6. How do I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish can be reheated in the microwave or oven.

7. Can I use fresh pomegranate instead of pomegranate molasses?

Pomegranate molasses adds a rich, tangy flavor. If you prefer to use fresh pomegranate juice, it will lack the concentrated sweetness and tang, but it can still work as a substitute.

8. How can I make this dish spicier?

If you enjoy heat, you can add a pinch of cayenne pepper or a finely chopped fresh chili when tossing the squash with the spices before roasting.

9. Can I use store-bought tahini?

Yes, store-bought tahini works perfectly well for this recipe. Just make sure to stir it well before using as it tends to separate.

10. What can I serve with this dish?

Roasted Butternut Squash with Tahini, Silan, Pomegranates, and Pistachios pairs beautifully with roasted chicken, lamb, or a grain-based salad. It also works as a standalone dish for a light vegetarian meal.

Conclusion

Roasted Butternut Squash with Tahini, Silan, Pomegranates, and Pistachios is a vibrant and flavorful dish that brings together a wonderful mix of textures and tastes. The roasted squash’s natural sweetness pairs beautifully with the creamy tahini dressing, while the pistachios and pomegranates offer a delightful crunch and burst of freshness. Whether you’re looking for a show-stopping side dish or a vegetarian main, this recipe is sure to impress and satisfy every time.

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