Ruby colored juicy pomegranate arils, salty crunchy pistachios, mint, shallots, oil and vinegar, heaped over a slice of delicious roasted Delicata squash brushed with coconut oil. This simple dish makes an elegant starter or tasty side dish for a main course. Add grilled shrimp drizzled with an anise flavored liqueur like Pastis or Pernod and you have a 5-star first-course. Easy and quick to make, indulge your family and friends! They will thank you!

Ingredients:

• 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin)

• 2 tablespoons unrefined coconut oil, melted

• sea salt

• freshly ground black pepper, to taste

• 2 tablespoons unrefined, cold-pressed olive oil

• 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses

• ½ teaspoon sea salt

• 1 cup pomegranate seeds (or dried cranberries, or dried cherries)

• ½ cup pistachio nuts, toasted

• 2 small shallots, chopped (or 1 medium)

• 3 Tablespoons fresh mint, chopped

  *Note: this makes about six servings

Directions:

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes.

2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

3. Arrange the squash rings on small plates and spoon the relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce)

*Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/