Valentine’s Day balsamic roasted harlequin squash with pomegranate and crispy sage 

Valentine’s Day balsamic roasted harlequin squash with pomegranate and crispy sage 

This dish is bursting with flavour. The squash is roasted in a mature balsamic glaze, giving a natural sweetness to this earthy squash to create something magical this Valentine’s Day. I’ve served it on a salad of red cabbage, mixed with sun dried tomatoes, sage crisps and pomegranate. I’ve finished with some jewels from the Middle East, pistachios, for a little added crunch. It looks so impressive but it’s so easy to make. Perfect for a healthy Valentine’s Day. 

Serves 2

Ingredients

  • 1 small harlequin squash 
  • 2 tablespoons of olive oil
  • 1 tablespoon of good quality balsamic vinegar
  • 10 cloves of garlic
  • 20 sage leaves
  • 1 tablespoon of coconut oil
  • 1 red onion
  • 2 handfuls of shredded red cabbage
  • 10 sun dried tomatoes 
  • 2 - 3 tablespoons of fresh pomegranate seeds
  • 3 tablespoons of fresh shelled pistachios

Balsamic dressing 

  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of toasted sesame oil
  • 1 tablespoon of good quality balsamic vinegar
  • Pinch of pink Himalayan or sea salt
  • Pinch of coarse black pepper 

Method

Preheat the oven to 190C (fan assisted).

Peel the squash and remove the core and seeds.  Peel the onion.  Slice both into wedges about 1cm thick. 

Place the squash and onion on a baking tray and coat with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and a pinch of salt.  Mix together and roast in the oven for 40 - 45 minutes until tender and golden.  Add the garlic in its skin for the last 15 minutes of cooking time.  

Meanwhile, prepare the salad by finely shredding the red cabbage.  Slice the sun dried tomatoes. 

To make the dressing, simply place all the ingredients in a glass and stir together. 

To make the sage crisps, heat 1 tablespoon of coconut oil in a pan.  When hot, on a low/ medium heat add the sage leaves and fry for 30 seconds to 1 minute.  Watch they don’t burn.  Remove with a wooden spoon and place on a kitchen towel. 

Place the red cabbage, sun dried tomatoes, pistachios and pomegranate seeds in a bowl.  Add the dressing and mix well.  Top with roasted squash, onion, garlic and crispy sage.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.

Photograph by Paleo Crust. 
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