Roasted Acorn Squash with Beet Muhammara

Created by Chef Nicole Craft, this dish highlights two peak season produce items - acorn squash and beets - and is the perfect accompaniment to any autumn dinner.  Muhammara is also incredibly versatile and can be plated alongside other roasted vegetables like cauliflower or stand alone as a substitute for hummus to kick off any dinner party.

Print
  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 1 bunch Red beets
  • 1 2 pack Acorn Squash
  • 1 clove Garlic
  • 1 cup Roasted almonds
  • 1 Lemon
  • 3 tablespoon Pomegranate molasses
  • 1 tablespoon Sherry vinegar
  • 0.3 cup Sunflower oil
  • 1 teaspoon Chili flakes
  • 3 teaspoon Kosher salt
  • 1.5 tablespoon Herby Chimichurri
Directions
  1. Trim the tops off the beets and scrub. Coat in oil and 1 tsp of salt. Add thyme and wrap in aluminum foil. Place on a baking sheet and roast for 50 minutes at 400 degrees.
  2. Halve the acorn squash crosswise, scoop out and discard the seeds, and slice into 1/2" rounds.
  3. Drizzle squash with oil and 1 tsp salt. Toss to combine. Roast on a baking sheet for approximately 25 minutes until golden.
  4. Combine garlic, pomegranate molasses, almonds, 2 tsp salt, lemon zest, lemon juice, chili flakes, and sherry vinegar in a food processor and puree until the mixture is smooth.
  5. Once beets are cool enough to handle, peel the skins away and chop.
  6. Add the chopped beets to the mixture and blend until combined. Add salt to taste.
  7. Spread the muhammara on a plate and place the roasted squash on top. Drizzle with Herby Chimichurri to finish.
Recommended Products