Ingredients

The following ingredients have 4 Servings
  • 5 cups peeled, cubed butternut squash and/or sweet potato ((I used both))
  • 1 Tbsp coconut oil ((melted))
  • 1 Tbsp coconut sugar
  • 1 pinch cayenne pepper ((more to taste))
  • 1 healthy pinch sea salt
  • 1/2 tsp ground cinnamon
  • 2 Tbsp maple syrup ((more depending or sweetness of squash/potato))
  • 1 cup raw pecans
  • 2 tsp coconut oil
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut sugar
  • 1 pinch cayenne pepper
  • 1 pinch sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup pomegranate molasses*
  • 2 cups organic arugula or mixed greens
  • 1/2 medium lemon, juiced ((yields ~2 Tbsp or 30 ml as original recipe is written))
  • 2 tsp olive oil
  • 1 pinch sea salt + black pepper
  • 1/2 cup pomegranate arils
  • 1/4 cup thinly sliced red onion

Instruction

  • Preheat oven to 375 degrees F (190 C). If using both sweet potato and butternut squash, spread on different bare baking sheets (as they require different baking times // use more baking sheets, as needed, if increasing batch size).
  • To the squash and sweet potato add the coconut oil, sugar, cayenne, salt, cinnamon, and maple syrup and toss to combine.
  • Bake the squash for 15-20 minutes, and the sweet potato for 25-30 minutes or until both are fork tender, sweet, and golden brown. Toss occasionally to ensure even baking.
  • Add the pecans to a separate baking sheet and bake on a separate rack in the oven for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne, salt, and cinnamon. Use a spoon to carefully toss until well coated. Then return to the oven and bake for 5 minutes more, or until golden brown and fragrant. Set aside.
  • While the vegetables + pecans are roasting, make the pomegranate molasses (if using store bought, skip this step), by adding pomegranate juice to a small saucepan and bringing to a boil over medium high heat. Reduce heat to medium-low and continue simmering until the liquid has reduced into about 1/4 cup. Pour into a serving dish - it will continue to thicken once cooled.
  • To serve, either place the squash and pecans on a serving dish and drizzle with pomegranate molasses OR add the arugula to a serving bowl/platter and drizzle with lemon juice and olive oil, salt and pepper. Toss gently to combine. Then add onion, squash and/or sweet potato, pecans, pomegranate arils, and pomegranate molasses. Enjoy immediately. Best when fresh.