It has been quite the week (or month) over here. From business trips to birthdays, it’s been non-stop.
It was my birthday last week, and I don’t know about you guys but birthday celebrations last about a month. This year was full of mountain hikes, Banff hangouts, hockey games, business trips and so much delicious food!
So, after all that fun, it’s time for a reset. So, I bring you one of the most beautifully, Christmasey dishes you will ever see.
The original recipe from Minimalist Baker uses delicata squash and hazelnuts, which, of course, I could not find in my grocery store. Google to the rescue. A quick search later, I found out that butternut squash makes a nice substitute.
So, I give you my variation of the Delicata Squash Bake from Minimalist Baker.
This recipe yielded three entree-size servings.
Butternut Squash Bake
- 1 butternut squash, cut in medium sized chunks
- 2 Tbsp (30 ml) olive oil, melted
- Pinch sea salt
- 3 Tbsp (45 g) tahini
- 1/2 lemon, juiced (1 Tbsp or 15 ml)
- 1 Tbsp (15 ml) maple syrup
- 1/4 cup (43 g) pomegranate arils
- 1/4 cup (33 g) filberts, loosely chopped
- 1/4 cup (15 g) fresh parsley, chopped
- Preheat oven to 400 degrees F (204 degrees C).
- Add sliced squash to a bare baking sheet and toss with oil and sea salt, then arrange in a single layer.
- Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking.
- While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until pourable. Taste and adjust seasonings as needed.
- To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best when enjoyed immediately.
XO | britt