Chef's Quick Tip: Butternut squash and roasted tomatoes

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

News 12 Staff

Feb 26, 2018, 3:32 PM

Updated 2,279 days ago

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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.


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