One year, I had multiple large North Georgia Candy Roaster winter squash sitting in the garage, ready to be used throughout the winter. It was the first time I grew them in our garden and they thrived. This type of squash can get quite big and one will easily contribute to several meals. The flesh is sweet, orange and creamy and while I love its flavor, butternut or acorn squash will work just as well here and are much easier to come by. Shallots wonderfully complement this sweet winter squash and pears with pomegranate side and the pomegranates add a festive crunch.
An alternative to serving this is to simply leave the squash on the baking sheet, top it with the shallot and pear mixture, pomegranate seeds, goat cheese, extra virgin olive oil and balsamic reduction and then add some shredded chicken on top for a complete and rustic meal.
Take a look at the harvest picture below. The squash was not quite ripe, yet at the time and I left it on the vine for a little longer, but you can see the sheer size of it in comparison to all the other vegetables.
North Georgia Candy Roaster is a large and delicious winter squash that will have a light pink outer skin and orange flesh once fully ripe. Butternut squash or acorn will work just fine as a substitute!
Rinse the winter squash, halve it and remove the seeds; then cut it into 1/2 inch thick slices. If organic you can leave the skin on. Toss the squash with extra virgin olive oil, salt and pepper, place on a baking sheet in one layer and, flipping once along the way, roast for about 25 minutes or until tender and beginning to brown.
In the meantime, sauté the thinly sliced shallots until they start to become translucent. Add the pear slices, pumpkin seeds, garam masala seasoning, fine sea salt and cracked black pepper. Stir and cook until the pears begin to soften.
To serve, gently toss the roasted squash with the pear and shallot mixture, sprinkle with pomegranate seeds and crumbled goat cheese and drizzle with extra virgin olive oil and balsamic reduction.
Roasted Winter Squash with Pears and Pomegranate Seeds
This wonderful winter squash recipe makes for a delicious side! Creamy squash, sweet pears, fragrant shallots and crunchy pomegranate seeds are a wonderful pairing! Add some roasted chicken or cooked lentils and you have a complete meal!
6
servings20
minutes30
minutesKeep the screen of your device on
Ingredients
1 lb winter squash, such as butternut or acorn; cut in half, seeds removed and sliced into 1/4 inch thick slices (if organic, keep the skin on)
3 Tbsp extra virgin olive oil, divided (plus extra for drizzling)
1 large shallot, thinly sliced (approximately 1/2 cup)
1 pear (ripe, but firm) core removed and cut into 1/4 inch wedges
1/4 cup pumpkin seeds
1/2 tsp fine sea salt, divided
freshly cracked black pepper
1/2 tsp garam masala seasoning
1/4 cup pomegranate seeds
- Optional to serve
crumbled goat cheese
orange and cinnamon infused balsamic reduction
Directions
- Turn your oven to 375F and position a rack in the center. Line a baking sheet with parchment paper. In a medium bowl, toss the sliced winter squash with 1 ½ Tbsp of extra virgin olive oil, a quarter tsp fine sea salt and a couple cracks of black pepper. Spread onto your baking sheet in one even layer to ensure even browning (use a second baking sheet if needed). Roast in the oven for approximately 15-20 minutes or until the squash begins to brown. Using tongs, flip the squash slices and bake for another 10 minutes or until the squash shows some browned edges and looks nicely roasted.
- In the meantime, heat a medium-sized pot to medium low and add the remaining 1 ½ Tbsp extra virgin olive oil. Add the sliced shallots and cook for about 5 minutes or until translucent. Add the pumpkin seeds, pear slices, ¼ tsp fine sea salt, a couple cracks of black pepper and ½ tsp garam masala seasoning. Stir and cook for another 3-5 minutes until the pears begin to slightly soften.
- To serve, gently toss the roasted squash with the shallot mixture, sprinkle with pomegranate seeds and goat cheese and drizzle with extra virgin olive oil and orange cinnamon balsamic reduction.
Notes
- To make this a complete meal, simply add some roasted chicken or cooked green lentils!
