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Environmental Nutrition: Crack into a pistachio today

By Lori Zanteson on

2 tablespoons maple syrup

1/4 cup pomegranate arils

2 tablespoons chopped flat-leaf parsley

1. Heat oven to 425 F.

2. In a large mixing bowl, mix butternut and delicata squash with olive oil, cinnamon, allspice, cayenne, and salt.

3. Line two baking sheets with aluminum foil. Transfer the squash to the baking sheets, arranging in a single layer. Bake for 15 minutes.

4. Stir squash, sprinkle with pistachios and drizzle with maple syrup. Bake another 5 to 7 minutes until pistachios are toasted. Remove from the oven.

5. Arrange on a serving platter and garnish with pomegranate arils and chopped parsley.

Nutrition Information Per Serving: 169 calories, 7 grams (g) fat, 51 g carbohydrate, 4 g protein, 5 g dietary fiber, 156 milligrams sodium

Recipe adapted courtesy Wonderful Pistachios

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit



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