This month’s “Savor Cooks” recipe features pomegranate. Try our recipe for Roasted Delicata Squash and Red Onion with Pomegranate and Tahini.
Pomegranate seeds, also known as arils, are a great accompaniment to so many recipes and foods, especially those with a Mediterranean inspired influence. Here are a few ways to enjoy them:
- Over oatmeal, yogurt, waffles or nut butter toast
- As part of a fruit salad
- Sprinkled into salads or cooked vegetables like eggplant or winter squash
- As a topping to homemade or store-bought dips like hummus, baba ganoush or labne/yogurt dips
- Mixed into cooked rice
- Served with cooked chicken or meat dishes, or chickpeas
- Stirred into cocktails or mocktails
- On a cheese plate
This is our favorite method for getting the seeds out of a pomegranate. Or, save time and hassle by finding pomegranate arils ready-to-eat.
Don’t forget to check out our Food of the Month post on pomegranate.
This recipe makes a great side dish for both holiday entertaining and low-key weeknights. The seasonal colors brighten up the table, from bright yellow squash (yes, you can, and should, eat the skin of the delicata squash!) to deep purple onion and ruby red pomegranate to green pepitas or parsley.
There is a sweet and savory contrast going on as well. When roasted, the red onion becomes slightly sweet, which pairs well with the brightness of the pomegranate arils. The dressing, too, has both savory tahini and tart lemon juice with a little maple syrup mixed in.
Need more ideas for winter squash recipes? Try our Roasted Curried Kabocha Squash Soup or Roasted Pumpkin Slices with Cilantro Avocado Dressing.
- 1 cup raw cashews, soaked overnight or at least 6 hours (if using a high speed blender, soak time can be reduced to 2 hours) and drained of water
- ½ - ¾ cup water
- pinch salt
- 1 lb linguine or other favorite pasta shape
- 2 tablespoons olive oil
- 2 cups small sunchokes, washed well (you may need to scrub), and sliced very thin ~1/8th of an inch thickness
- 4 garlic cloves, minced
- 4 heaping cups baby spinach
- 1 cup cashew cream
- 1 teaspoon garlic powder
- zest and juice of 1 lemon
- salt and pepper, to taste
- To make the cashew cream, place soaked and drained cashews, ½ cup water and salt in the blender or food processor. Blend or process until completely smooth, anywhere from 1 to 4 minutes, drizzling in remaining ¼ cup water as needed to achieve a smooth consistency similar to heavy cream. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta 2 minutes under what the package calls for. Drain, reserving at least a cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium high heat. Add the oil. Add the sliced sunchokes and sauté for 3 to 4 minutes, or until starting to brown. Add ¼ cup of pasta cooking water, cover the skillet and steam the sunchokes for about 5 minutes or until just fork tender. Uncover the pan, reduce heat to medium and continue sautéing until the water is evaporated. If sunchokes still seem hard, add another ¼ cup water and repeat steaming process.
- Add the garlic to the pan and cook another minute. Add the spinach and cook until just wilted.
- Stir the cashew cream and garlic powder into the skillet mixture. Add the pasta and continue to stir over medium heat. Slowly stir in additional pasta cooking liquid, a few tablespoons at a time as needed if the sauce is looking dry.
- Turn off the heat and stir in the lemon zest and juice. Season with salt and pepper to taste. Serve.