Spiced Honeynut Squash with Pickled Red Onion

Ingredients

• 4 small honeynut squash
• 1.5 tablespoons ghee
• 1 teaspoon garam masala
• salt
• 1/2 red onion, thinly sliced
• 2 teaspoons rice vinegar
• pinch sugar
• 1/4 cup yellow raisins or chopped dates
• 1/4 cup pine nuts

Directions

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  Preheat oven to 400 degrees.
  
  


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  Place pine nuts on baking sheet. Place in oven and toast until lightly browned, about 5 minutes. Note: This step can be done up to 2 weeks in advance.
  
  


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  Cut squash in half. Cut off top stem. Remove seeds with spoon.
  
  


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  Rub ghee on squash. Sprinkle with salt and garam masala. Place face down on parchment lined sheet.
  
  


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  Roast squash until tender and lightly caramelized on the bottom, about 25 minutes. You should be able to push down onto the outside of the squash to know it's tender.
  
  


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  Meanwhile, place red onion in vinegar and sugar and let sit while the squash roasts.
  
  


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  Remove squash and place open side up onto serving platter. Top with red onion, pine nuts, and dates.
  
  

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