This Twice Baked Butternut Squash packs a punch with a nutty squash seed gremolata, tart pomegranate arils and a gorgeous tahini drizzle to finish it off. Serve this up as an amazing vegan main dish, or the perfect side for any dinner party!
This Twice Baked Butternut Squash packs a punch with a nutty squash seed gremolata, tart pomegranate arils and a gorgeous tahini drizzle to finish it off. Serve this up as an amazing vegan main dish, or the perfect side for any dinner party!
Ingredients
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1 small butternut squash, halved and seeds reserved
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1/ 4 cup La Tourangelle Organic Extra Virgin Olive Oil, divided
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1 teaspoon kosher salt, plus more to taste
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4 teaspoons za'atar
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1/ 2 cup chopped parsley
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1 (4 inch) strip peel lemon, thinly sliced
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1 small clove garlic, chopped
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Kosher salt, to taste
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Pomegranate seeds, for garnish
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Tahini, for drizzling
Directions
Preheat oven to 400°F. Place squash, cut side up, on one half of a sheet pan, arranging the seeds on the other side. Drizzle squash and seeds each with 2 tablespoons olive oil and season with salt and pepper. Roast until seeds are golden brown, about 30 minutes. Transfer the seeds from the sheet pan to a bowl and set aside. Continue roasting squash until tender, 30-40 minutes more
Remove squash from oven and let cool slightly. Gently scoop out the cooked squash, making sure to keep outer shell intact. In the bowl of a stand mixer fitted with the paddle attachment, mix reserved roasted squash, remaining 2 tablespoons olive oil, za’atar, salt and pepper on medium speed until creamy and smooth.
Preheat broiler to high and place a rack in the upper third of your oven. Place both squash shells onto sheet pan and fill with creamed squash mixture. Broil until lightly golden brown on the outside, 5-6 minutes.
While the squash is broiling, pile parsley, lemon zest and garlic on a cutting board. Roughly chop to incorporate, then transfer to a small mixing bowl with reserved roasted squash seeds and remaining 2 teaspoons za’atar. Season with salt and pepper.
Once broiled, transfer squash to a platter. Sprinkle generously with gremolata and pomegranate arils, then drizzle with olive oil and tahini and serve immediately.