Thanksgiving Week Extravaganza recipe #2? Squash!
Do you remember what I did last year? I made a Butternut Squash Sweet Potato Casserole (yes, a hot dish) for Thanksgiving. And? It was amazing! My aunts even made it at my grandma’s house for the big day! The Midwesterner in me was so proud.
I wanted to incorporate squash and sweet potatoes again this year, because, carbs. But I wanted to simplify and class things up a bit. Hence, a salad (made of mostly carbs)! Shall we?
The base of this 9-ingredient dish is roasted butternut squash and (or) sweet potatoes.
Roast with coconut oil, spices, and a little maple syrup and coconut sugar until golden and tender. It’s so delicious you’ll eat half before it’s ever assembled (according to a friend of mine – not me, of course).
While the squash is roasting, toast up some pecans and then – right on the pan – toss them with coconut oil, coconut sugar, maple syrup and spices and roast 5 minutes more until golden brown and crispy and SO DELICIOUS.
Again, my friend said she ate like half of them before serving. I can’t believe her. Such a lack of self-control.
For the dressing, I was hemming and hawing between savory, sweet, or tangy, until I remembered pomegranate molasses existed!
Have you ever tried it? It’s tangy and slightly sweet and so flavorful. I use it in my Fesenjan recipe (find the vegan version in our Cookbook!) and it makes the dish.
You can either buy pomegranate molasses or make it at home by cooking down pomegranate juice into a semi-glaze consistency (like you would balsamic vinegar). It only takes about 20 minutes and you’re left with a 1-ingredient dressing that complements this “salad” beautifully.
For serving, I opted for a bed of arugula and red onion. But to be honest, it was just for color. You can definitely just serve the squash with pecans and pomegranate molasses and this would be a show stopper.
But it never hurts to sneak in more greens when you can (so they say).
I hope you all love this dish! It’s:
Festive
Hearty
Savory-sweet
Vegetable-packed
Nutrient-rich
& So delicious
I’m envisioning this being the “I can’t keep my hands off it” side dish this Thanksgiving (and all fall + winter long for that matter). If you’re more of a traditionalist, give my Butternut Squash Sweet Potato Casserole a try!
If you try this dish, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Sweet & Spicy Roasted Squash & Pecan Salad
Ingredients
VEGETABLES
- 5 cups peeled, cubed butternut squash and/or sweet potato (I used both)
- 1 Tbsp coconut oil (melted)
- 1 Tbsp coconut sugar
- 1 pinch cayenne pepper (more to taste)
- 1 healthy pinch sea salt
- 1/2 tsp ground cinnamon
- 2 Tbsp maple syrup (more depending or sweetness of squash/potato)
NUTS
- 1 cup raw pecans
- 2 tsp coconut oil
- 1 Tbsp maple syrup
- 1 Tbsp coconut sugar
- 1 pinch cayenne pepper
- 1 pinch sea salt
- 1/2 tsp ground cinnamon
POMEGRANATE DRESSING
- 1/4 cup pomegranate molasses* (to make at home: 1 cup (240 ml) pomegranate juice, cooked down for 20-25 minutes into a semi-glaze consistency*)
THE REST optional
- 2 cups organic arugula or mixed greens
- 1/2 medium lemon, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
- 2 tsp olive oil
- 1 pinch sea salt + black pepper
- 1/2 cup pomegranate arils
- 1/4 cup thinly sliced red onion
Instructions
- Preheat oven to 375 degrees F (190 C). If using both sweet potato and butternut squash, spread on different bare baking sheets (as they require different baking times // use more baking sheets, as needed, if increasing batch size).
- To the squash and sweet potato add the coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup and toss to combine.
- Bake the squash for 15-20 minutes, and the sweet potato for 25-30 minutes or until both are fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.
- Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.
- While the vegetables + pecans are roasting, make the pomegranate molasses (if using store bought, skip this step), by adding pomegranate juice to a small saucepan and bringing to a boil over medium high heat. Reduce heat to medium-low and continue simmering until the liquid has reduced into about 1/4 cup. Pour into a serving dish – it will continue to thicken once cooled.
- To serve, either place the squash and pecans on a serving dish and drizzle with pomegranate molasses OR add the arugula to a serving bowl/platter and drizzle with lemon juice and olive oil, salt and pepper. Toss gently to combine. Then add onion, squash and/or sweet potato, pecans, pomegranate arils, and pomegranate molasses. Enjoy immediately. Best when fresh.
Notes
*Nutrition information is a rough estimate calculated with butternut squash, all of the pomegranate molasses and the pecans, and without any additional toppings (arugula, pomegranate arils, onion).
Elizabeth says
I took this to a Christmas dinner and it worked great. I just used plain toasted pecans, without the seasoning, I liked having the different flavor in the dish. I didn’t put on top of greens or add onion. I’ll definitely make this again. This is a safe dish to take to a gathering. Once I made carrot cake balls from this site and took to a gathering and I’m in a rural area and it was too different for them and no one ate them. I’m trying to get better at judging what is good to share.
Thanks for sharing, Elizabeth!
Clare says
I made this for Thanksgiving and it was a hit! I will be making it again for Christmas. I was initially intimidated by the pomegranate molasses, but it was very easy to cook down the pomegranate juice. Overall, so easy to make and it had such complex flavors! I included the arugula right when the squash came out of the oven to allow it to wilt, added some fresh thyme when roasting the squash, and included caramelized red onion cooked down with some red wine because I love the added flavor and texture.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Clare!
Emily says
Getting ready to make this for the 3rd Thanksgiving in a row. It’s been slightly adapted each year depending on dietary needs of whoever comes, but it’s always my favorite. Thanks for this recipe!!
Amazing! Thanks for sharing, Emily! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Emily says
Yes absolutely! I thought I had, but sometimes tech and me don’t work :D It turned out great again this year. I need to start making this more than once a year!
Thanks, Emily! xo
Terry-Sue says
Can the pomegranate molasses be prepared a day or two ahead of time?
Definitely!
Nkhongi says
Oh my, oh my. I made the dish and it wowed everyone. I made it with pumpkin as that is what I had at the time 👌🏾👌🏾. I used basil instead of the arugula. Tagged you on Instagram for the pic
Yay! Thanks so much for sharing, Nkhongi! xo
Jen says
I made this for a Christmas party last night. It was a huge hit!
I made it with both squash and sweet potatoes and all the “optional” items except onions.
I will definitely make this again!
Yay! We’re so glad you enjoyed it, Jen! Thanks for sharing! xo
MindfulH says
I made this for a dinner party yesterday and it was amazing! I just used store bought candied pecans to cut down on time but would want to try making them next time.
We’re so glad you enjoyed it! Thanks for sharing!
Harper says
Hello! I’m trying to catalog recipes for the holidays since I’ve recently become vegetarian. I am allergic to cinnamon, and I wondered if you guys thought cloves, allspice, or nutmeg might work in its place. I know nutmeg is in some savory dishes (like creamed spinach). Thanks!
Yes! That combination should work well! A pinch of each should work well.
Amy Dalgliesh says
Even with all my good intentions, for some reason it’s taken me two years to make this. But now that I’m here……holy moly.
Jeremy Shapiro says
I did this last night, was quite delicious and unexpected for my Thanksgiving guests…thanks!
Thanks, Jeremy!
Terry says
Made this with butternut squash and sweet potato. Absolutely delish!! The pecans are amazing!!! Made with the arugula and lemon… and would definitely add more arugula next time. Loved the onion also and would add more next time. Filling and super delicious!! Thank you!
andrea says
This cam out really good,all the flavors really go together. Made this for a dinner party and it was a hit! I had a little trouble with making the pomegranate molasses, i took a while to cook down
Rebecca says
Delicious salad! Cold and wet where I live today and this salad was perfect for dinner. I had most of the ingredients already in my pantry :) another great recipe! Thank you!
The only comment I do have is that my pomegranate reduction took about 2x longer than the recipe suggests .. just a heads up to some :)
LisaD says
I just made this and it tastes like something I would get from a super fancy restaurant. It is so good. Now I’ve just got to stay out of the extra toasted nuts so that I can have them for tomorrow’s salad!
Abigail says
This was phenomenal! We ate it on Thanksgiving day, and it was so bright and sweet and savory all at once. I’m actually making a second double-batch of the pecans to have on hand this week as snacks, too! Love!
Star Brown says
Would okinawan sweet potatoes go well with the butternut? Or possibly breadfruit “ulu”? I live in Hawaii and keen to fuse a little hawaiian flavor to this lovely recipe. :)
I think that would work well! Let us know how it goes, Star!
Judy D says
Oh my goodness. This was so, so good – and beautiful! I made it with butternut squash; the only option I added wasthe pomegranate arils. It accompanied my husband’s “whatever’s on hand” vegan chili, and my vegetarian cornbread. A very filling Thanksgiving feast. I put it all on a gorgeous cobalt blue glass serving dish. Wish I’d thought to take a photo. Hint: serve it in bowls to catch all of the goodness that gets away if it’s just on the plate!
Elizabeth says
Can any steps of this recipe be made ahead of time to cut down on Thanksgiving day cook time? I’m planning on bringing this as a contribution to my family’s Thanksgiving meal but am hoping to get as much done as possible the day before. Thanks!
Hmm, I don’t know how well that would work. I think the squash is best when freshly roasted!
Katrina says
Hello! I made this last night for the whole family as a main and it worked a treat; beautiful flavours (and appearance), really filling, simple and worth the prep time. The pecans add a to die for touch, the pomegranate some refreshing fun! I love how creative this recipe is- as with all your others! I followed all the recommendations in your recipe which worked well, though I also added paprika to the sweet potato to bring out the sweetness. Mixed arugula with spinach. Your blog is amazing, I love the vibe, the ideas! You’ve been giving me great plant-based inspiration for years! Your recipes are a lot of fun. Thank you!
Kristen says
Where do you think you can find pomegranate juice?
Most stores, actually! Or, make your own.
Rachel says
Can I make it with frozen butternut?
Yes!
Raine Mertz says
This looks gorgeous and sounds absolutely delicious, thank you!
Rose Silford-McLoughlin says
This is such a great autumn recipe! I am definitely going to try it! Hope this is on your table for thanksgiving!
Vera says
Making it as I’m typing. I love your recipes so I can’t wait to try it. Let you know how it comes out.
It’s a faux concrete background we made!
Maya | Spice + Sprout says
This is so beautiful! I love the photos in this recipe. What is the background that you used here? It really makes the orange squash pop! :)
Stacey says
The picture in the email for the recipe is different! Is that a recipe that is coming soon or already on the blog?
Hi there! I had selected the wrong featured image- sorry about that! That recipe is to come.
Michelle says
I would love the recipe for the salad on the picture that was emailed also :)
Julia @ HappyFoods Tube says
I like roasted squash and this recipe with other yummy ingredients sounds amazing! I have to say I never tried coconut sugar. Saw it once in a shop but didn’t buy it. Gotta give it a go so!
Aleksandra says
You always have the best salad ideas!
Martha says
Your Butternut Squash Sweet Potato Casserole sounds wonderful! Could you reprint the recipe please? Thank you.
Sara @ Last Night's Feast says
Wow what a gorgeous salad!
Samantha says
Haha “a salad made mostly of carbs”. Is there anything better?!
Rhian @ Rhian's Recipes says
Looks amazing and I love the use of pomegranate molasses! Can’t wait for your other recipes!