Spiced Roasted Squash with Pomegranate Molasses and Pistachios
When squash is in season, there are so many delicious things to do with it, but serving it with dates, tahini and tangy pomegranate molasses creates a perfect medley of textures and flavours that complement each other so well. Serve this with couscous, bulgur wheat, freekeh, rice or any other whole grain if you like. If you can’t find pomegranate molasses, you can use balsamic glaze instead.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 220°C/200°C fan.
Step 2
Halve the squash lengthways (no need to peel). Scoop out the seeds and then quarter each half lengthways, so you have eight long pieces. Cut each piece into 2–3cm chunks.
Step 3
Drain and rinse the chickpeas and pat them dry with a clean tea towel, removing any skins that come loose.
Step 4
Add the squash chunks and chickpeas to a large baking tray (use two trays if it looks overcrowded – they need space to cook or they will become mushy).
Step 5
Lightly grind all the spices using a pestle and mortar or spice grinder, keeping some intact. You could even leave them all intact if you like; this will give a chunky texture and pops of flavour. Add the spices to a bowl and mix in the sesame seeds, a generous pinch of salt and olive oil.
Step 6
Tip the spice mix into the tray(s) with the chickpeas and squash and mix very well, making sure everything is evenly coated. Bake, uncovered, for 20 minutes, then toss and bake for another 15–18 minutes until the chickpeas are slightly crispy and the squash is tender inside and starting to crisp at the edges.
Step 7
Meanwhile, roughly chop the pistachios and parsley. Remove the stones from the dates and tear them into large pieces.
Step 8
Once the squash is cooked, remove the tray from the oven and scatter over the pistachios and dates, then return to the oven for another 2–3 minutes.
Step 9
Drizzle over the tahini and pomegranate molasses (or a little balsamic glaze as an alternative), along with some more olive oil, and sprinkle with salt. Add the lemon zest and juice, and scatter over the parsley to finish. Serve.
- Ingredients
- Based on 4 servings
-
2tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g -
Malson Salt, to taste, plus extra 1x Maldon Sea Salt Flakes 250g -
4tbsp Olive Oil, plus extra 1x Sainsbury's Olive Oil 500ml -
35g Pistachios 1x Sainsbury's Pistachio Nuts 100g -
15g Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
100g Medjool Dates 1x Sainsbury's Medjool Dates, Taste the Difference 200g -
2tbsp Pomegranate Molasses, or a drizzle of balsamic glaze or aged balsamic 1x Odysea Pomegranate Molasses 250ml -
4tbsp Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
1 Large Butternut Squash 1x Sainsbury's Butternut Squash Loose -
2 Tins Chickpeas 2x Sainsbury's Chickpeas in Water 400g (240g*) -
4tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
2tbsp Fennel Seeds 1x Sainsbury's Fennel Seed 34g -
2tbsp Yellow Mustard Seeds 1x Sainsbury's Mustard Seed 60g -
2tsp Coriander Seeds 1x Sainsbury's Coriander Seed 25g