Who doesn’t like a sweet butternut squash in the middle of winter? Its hearty, sweet, full of proteins, and so delicious! Squash is one of the few vegetables that continue to be sold throughout the winter months locally, and yet for some, it can be quite intimidating. But I can assure you that squashes aren’t as difficult to prepare as you would think and you get lots of health benefits from them. One of my favorite benefits is that they make for a great recovery meal after a hard workout. The 1.8g of protein and 21.5g of carbs per cup make it the ideal muscle-energy recovery cocktail. (1)
Lately, I have been totally addicted to this pomegranate molasses. Its versatile flavoring adds a sweet yet tangy tartness to the complexity of any dish you add it to. It is not so sweet that it turns your meal into a dessert but instead adds a depth of flavor that you would have never thought your food could have! Drizzle it on salads, drinks, veggies, desserts, you name it! Here, I used it on the oven-roasted butternut squash, which did not disappoint.
What’s more, is that this recipe is straightforward to make. Start by cutting your squash in 2-inch slices onto a baking sheet and coat in olive oil, salt, and pepper and pop it in the oven for 30-40 minutes flipping halfway. While that’s cooking, you can start on your coconut-lime sour cream. Take a can of unshaken coconut milk and scoop up the fatty, hardened layer and mix in your lime juice and rind. Salt to taste. Depending on the brand, you might need to pop it in the microwave for 10-15 seconds to incorporate everything. Once your squash is done, drizzle on some pomegranate molasses, sprinkle a handful of pumpkin seeds and a dollop of your sour cream, and you’re done! Now bask in your deliciously creamy squash with undertones of the tangy pomegranate molasses. It really is that good!
Oven-Roasted Butternut Squash with Vegan Coconut-Lime Sour Cream
- 1 medium-sized butternut squash, cut in 2-inch slices
- 2 tbsp olive oil
- 1 can of coconut milk (full fat & unshaken)
- lime + rind
- 1-2 tbsp Pomegranate molasses, or to taste
- Salt and pepper to taste
- 1/4 cup pumpkin seeds (per serving)
- Preheat oven to 375F. Cut your squash in 2-inch slices and place them on a baking sheet. Coat the squash in olive oil, salt and pepper. Roast for 30-40 minutes flipping halfway.
- While your squash continues to cook you can start on your coconut-lime sour cream. Take a can of unshaken coconut milk and scoop up the fatty layer. Mix in your lime juice and rind. Salt to taste. Depending on the brand, you might need to pop it in the microwave for 10-15 seconds to incorporate everything.
- Once your squash is done, drizzle on some pomegranate molasses, sprinkle a handful of pumpkin seeds and a dollop of your sour cream. Serve.