What about these meals if you want one thing slightly particular? When your family and friends are gathered for a festive event? When leggings merely is not going to do? We love this tackle conventional baked squash. With pine nuts including a creamy crunch and pomegranate seeds packing a juicy punch, this can be a vacation favourite for years to return. This aspect is gluten-free.
Elements:
Squash:
One 1¼-pound acorn squash (any coloration), halved and seeded
½ teaspoon extra-virgin olive oil
½ teaspoon honey
1/8 teaspoon kosher salt
Stuffing:
2 tablespoons pine nuts
¾ cup water
½ cup kasha
½ teaspoon plus a pinch of kosher salt, divided
1 medium shallot, finely chopped
3 tablespoons low-fat plain yogurt
2 teaspoons pomegranate molasses
1 teaspoon finely grated lemon zest + 2 tablespoons recent lemon juice
1 tablespoon extra-virgin olive oil
¾ cup finely chopped recent mint leaves
¼ cup pomegranate seeds plus further for serving
Instructions:
Preheat the oven to 375 levels.
Place the squash halves minimize aspect up on an aluminum-foil-lined baking sheet. Drizzle the olive oil and honey over the squash halves and sprinkle with the salt.
Roast till a fork simply slides into the flesh (about 45 minutes).
Take away from the oven.
Whereas the squash roasts, make the kasha stuffing.
On one other rimmed baking sheet, add the pine nuts and toast within the oven till golden-brown, about 6 minutes.
Take away from the oven and switch to a small plate.
In a medium saucepan set over excessive warmth, add the water and convey to a boil. Add the kasha and ¼ teaspoon salt, cut back the warmth to low, cowl, and cook dinner till the kasha has absorbed the water and is tender, about 10 minutes. Take away the lid and fluff the kasha with a fork, then switch right into a medium bowl.
Whereas the kasha cooks, sprinkle the shallot with ¼ teaspoon salt, let the shallot sit for five minutes, then rinse beneath chilly water in a fine-mesh sieve.
In a small bowl, add the rinsed shallot and whisk within the yogurt, pomegranate molasses, lemon zest, and lemon juice.
Whisk within the olive oil and add the dressing to the kasha, stirring to mix.
Add the mint leaves, the pomegranate seeds, and the remaining pinch of salt.
Gently toss collectively.
Divide the filling between the 2 squash halves.
Sprinkle with the remaining pomegranate seeds and serve!
