Chef's Quick Tip: Butternut squash and roasted tomatoes

Chef Fausto, from Mix Creative Kitchen in Greenwich, shares how to make a healthy side dish, but one that's packed with flavor.

For the tomatoes (yields 6 portions):

6 Plum tomatoes
3 tbl of Pomegranate Molasses
2 tsp of salt
3 tbl of olive oil
¼ tsp of Allspice

Cut tomatoes in eight lengthwise. Combine molasses, oil, salt and allspice in a bowl. Coat tomatoes in molasses mix (you can toss them in it or brush them). Place tomatoes in a baking sheet and cook at 300 for one hour until browned and lightly dry.

For the butternut squash:

2lb butternut squash peeled and cut into 1" cubes
1 tbl Kosher Salt
1 tsp black pepper
1 tsp chili powder

Toss butternut squash with the rest of ingredients, cook at 400 for 20 mins or until fork tender.

Plating: 

Place butternut on a bowl or plate, arrange tomatoes around it. At this point, you can add dressing of choice (we will use cardamom yogurt) .

For more from Chef Fausto, click here.