Delicious Roasted Mixed Squash Recipe with Pomegranate from Madison Bistro

Discover Madison Bistro’s Roasted Mixed Squash Dish

Chef Victor Ramirez of Madison Bistro in Wampsville, NY, presents a vibrant recipe for Roasted Mixed Squash with Herbs and Fresh Pomegranate. This farm-to-table restaurant emphasizes local ingredients, proudly sourcing from nearby farms.

About Madison Bistro

Madison Bistro has received awards for outstanding dishes, including a 2019 recognition from the New York State Beef Council for its New York Strip Steak with Bourbon Bacon and Maple Butter. It was also featured on “America’s Best Restaurants,” showcasing its community support.

The bistro focuses on local sourcing. They obtain beef from O’Mara Farms and feature produce from Stone Brothers Farm and Vanderhoof Gardens. Popular menu items include various burgers, salads, and comfort foods like pot roast and chicken pot pie.

Roasted Mixed Squash with Herbs and Fresh Pomegranate

Ingredients

• 1-2 pounds of mixed squash (e.g., acorn, delicata, Italian striped)
• 2-4 tablespoons olive oil
• 2-4 tablespoons fresh herbs (e.g., oregano, parsley, sage)
• Salt and fresh cracked pepper to taste
• Fresh pomegranate seeds

Instructions

1. Preheat the oven to 350°F.
2. Cut squash into bite-sized pieces.
3. Toss squash with olive oil and add herbs.
4. Season with salt and pepper.
5. Place on a roasting pan and roast for 20-30 minutes until tender.
6. Remove from the oven and mix in fresh pomegranate seeds.

Optional Additions

• Add cheese (feta or goat) and toasted pumpkin seeds for texture.
• For added flavor, toss walnuts with cayenne pepper before adding them.

Pairing

This dish pairs well with a buttery Chardonnay or Chianti.

Visit Madison Bistro

For more information, visit Madison Bistro. Located at 135 N. Court St., Wampsville, NY. Call 315-280-0559 for inquiries. Enjoy the seasonal flavors and local dining experience.