Butternut Squash Bites with Sumac Date Glazed Pecans
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We love this stunning appetizer that Danielle from Savor The Kitchen whipped up! It is as beautiful as it is delicious. The thinly sliced squash make bright little plates for a zingy pomegranate salsa and finally a savory crunchy date-glazed pecan on top.
"This dish is healthy, easy to make and a crowd pleaser! The components can be made ahead and are perfect for any celebration."
- Preparation 20 min
- Cook 22 min
- Serves approximately 12-15 appetizers
Ingredients
- 1.5 tbsp coconut oil
- 2 tbsp Just Pomegranate Molasses
- 1 tbsp coconut sugar or Just Date Syrup
- 0.5 tsp ground sumac
- 0.5 tsp cayenne pepper
- 0.5 tsp fine sea salt
- 2 cups raw pecan nuts
- 0.5 red onion, chopped
- 0.75 cup pomegranate arils
- 1 avocado, chopped
- 0.25 cup fresh cilantro, loosely packed and chopped
- 0.25 cup fresh mint, loosely packed and chopped
- zest from 0.5 lemon
- salt to taste
- 1 butternut squash neck
- cracked black pepper
Instructions
- Stir together melted coconut oil, pomegranate molasses, date syrup, sumac, cayenne, and salt until a smooth paste forms.
- Fold in pecans and stir until evenly coated.
- Spread in a single layer on a baking sheet. Bake at 375°F until nuts are a light golden brown, 20-22 minutes.
- Remove from oven and let cool completely, about 1 hour. Store in an airtight container at room temperature for up to 1 week.
- Peel the squash and thinly slice the neck into discs.
- Rub squash discs with a little oil, lay on a parchment-lined baking sheet, lightly crack black pepper over them, and roast at 375°F until golden around edges (time varies with thickness).
- While squash is roasting, combine pomegranate salsa ingredients: red onion, pomegranate arils, avocado, cilantro, mint, lemon zest, and salt.
- To assemble: place each squash disc on a plate, arrange a bit of salsa on top, place one nut on top of that. Serve and enjoy.
by Danielle, Savor The Kitchen
