When the holidays roll around everyone is in a little better mood than usual. I think this might be because all the the delicious food thats in season. Ok, maybe thats just me being a food nerd, but I can tell you that my eyes sure did light up when I saw my first pomegranate of the season. Plus there is butternut squash, one of my all time favorites. These two are a match made in heaven. They compliment each other perfectly.With a few other ingredients and a killer sauce you will have a dish worth bragging about.
I love this dish because it comes together quickly, it’s easy to make, and the flavors are perfect. Most of the required ingredients you probably already have in your pantry. Just snag some of that seasonal produce and you will be ready to go. This dish is also super versatile because it is great hot or cold. It’s easy to make ahead of time to bring to a party. Just wait on mixing in the apples and walnuts. The apple chunks may start to turn brown and the walnuts will soften in the sauce if added too far in advance. Just toss those in right before serving and it will be perfect.
This side dish is also chocked full of health benefits. Pomegranates are known for their antioxidant power. They are also high in vitamin C, anti-inflammatory, and can aid in digestion. Butternut squash is high in manganese to help keep your bones strong, Vitamin A to protect your vision, and immune boosting vitamin C, which will help you fight off a pesky cold. Walnuts are one of the healthiest nuts because of the amount of nutrients they contain. They are also an excellent source of omega-3 fatty acids. All of these healthy ingredients come together to make one tasty dish. I called it a festive medley, but you could also call it a plant power medley! You guys are going to love this one. Enjoy!
Festive Butternut Squash Medley
- 1 medium butternut squash, cubed (about 4-5 cups)
- 1 cup pomegranate arils
- 1 cup apple, roughly chopped
- 1 cup walnuts, chopped
- 1/4 cup maple syrup
- 2 tbsp sherry vinegar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- Steam the butternut squash. In a large saucepan over medium heat, add the squash (preferably in a steamer basket) and 1/4 cup water. Cover and allow to steam for 15 minutes, until pieces of squash are tender. Remove from pan and set aside.
- Add maple syrup, sherry vinegar, cinnamon, and salt to the pan. Stir together and simmer for 2-3 minutes. Add the squash, pomegranate, apple, and walnuts and serve immediately. If you are planning to bring this dish to a party, don't add the apple or walnut until you are ready to serve. Enjoy!
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