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Squash with Pistachio Gremolata

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Makes 4-6 servings as a side 1x

Time about 1 hour

Units Scale

Ingredients

For the squash:

  • 5–6 lbs. thin-skinned squash (delicata, honeynut)
  • Olive oil
  • Salt and pepper

For the pistachio sumac gremolata:

  • 2 cloves garlic, peeled
  • Kosher salt
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup pistachios, finely chopped
  • 1 lemon, zest and juice
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1 tablespoon sumac
  • 1/2 cup olive oil
  • 2 teaspoon white wine vinegar
  • 1/4 cup pomegranate seeds, for garnish

Instructions

Preheat oven to 400°F. Cut the top off of each squash; scoop out the seeds and discard. Cut the squash into 1” thick rings. Alternately, for larger squash, cut in half, scoop out the seeds and cut into 1” thick half-moons.

Toss squash with about 1/2 cup of olive oil, and season with a good pinch of sea salt and a few grinds of pepper.

Place in one even layer on a baking sheet (use more than one baking sheet if needed to maintain a single layer) and bake for 25 minutes. Remove from the oven and carefully flip the squash. Continue to cook the squash for 15-20 more minutes, until tender and caramelized. Make the gremolata in the meantime.

For the gremolata, start by making a garlic paste. Using the side of a knife, smash and press 2 cloves of garlic together with a good pinch of salt until it forms a paste. In a medium bowl, combine garlic paste, parsley, pistachios, lemon juice and zest, pepper flakes, sumac, olive oil, and vinegar. Taste; adjust salt, olive oil, and vinegar as needed.

Place the squash on a serving platter and drop spoonfuls of gremolata over the top.

Garnish with pomegranate seeds.

– Recipe courtesy Holly Haines