Recipe: Rosemary + Za’atar Squash Roast with Grapefruit Pomegranate Salsa

Any recipe that includes a squash lately, we’re in!  It’s our latest obsession as we’re trying to eat healthier and stick to a diet with more “whole” foods.  Luckily, we have the talented Laura from The First Mess who created this nutritious and delicious squash roast with a yummy grapefruit pomegranate salsa just for us!

Laura is always looking for ways nourish and delight any guests she might have around for a meal. But secretly she’s also hoping to introduce them to a new vegetable or help them to just appreciate the earth’s offerings a touch more.  She always make a few things on the more familiar tip and then one side dish that has some unusual elements. In this particular one, she roasts slices of acorn and delicata squash with za’atar, one of her favorite spice blends for cold weather vegetables. Once the slices are golden, they get showered in a tart, sweet and lightly bitter grapefruit pomegranate salsa. The combination is unusual, but still approachable enough for the veggie-averse!  Super easy and oh so delicious!  Let us know if you give it a try, we’d love to hear how it goes!  Maybe even for the Super Bowl this weekend!

Squash Recipe

Rosemary + Za’atar Squash Roast w/ Grapefruit Pomegranate Salsa
Serves: 6

squash:
1 acorn squash, seeded + cut into 1/2 inch slices
1 delicata squash, seeded + cut into 1/2 inch slices
1 tbsp oil
salt + pepper
1 tbsp za’atar spice blend
1 sprig of rosemary, leaves removed

salsa:
1 grapefruit
1 small pomegranate, seeds removed (about 1 cup of seeds)
handful of flat leaf parsley
1 tbsp extra virgin olive oil

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Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, toss the squash slices with the oil, salt, pepper, za’atar and rosemary leaves. Arrange the  coated squash in a single layer on the baking sheet. Roast the squash for 30 minutes or until lightly golden brown and soft. Keep it warm until ready to serve.

While squash is roasting, peel and cut the grapefruit into segments. Dice up those segments roughly and place them in a small bowl. To that, add the pomegranate seeds. Roughly chop the parsley and add this to the bowl as well. Stir this mixture all up with the olive oil.

Place the roasted squash on your serving platter and top it with the grapefruit pomegranate salsa.

Squash Recipe Squash Recipe

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