Jul 14 2026
Restaurants›L’ Orange›Squash Recipe

Squash Recipe

Inspired by L’ Orange
Time1h
Serves4

grilled, brussels sprouts, pistachio granola, pomegranate molasses

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Ingredients

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Grilled Squash

Brussels Sprouts

Pistachio Granola

Pomegranate Molasses

Method

Grilled Squash

  1. 1

    Prepare the Squash

    Slice the yellow squash and zucchini into 1/2 inch thick pieces.

  2. 2

    Season the Squash

    In a bowl, toss the squash and zucchini with olive oil, salt, and black pepper until evenly coated.

  3. 3

    Grill the Squash

    Preheat the grill to medium-high heat. Grill the squash and zucchini for about 5-7 minutes on each side, or until they are tender and have grill marks. Remove from heat and set aside.

Brussels Sprouts

  1. 4

    Prepare the Brussels Sprouts

    Trim the ends of the Brussels sprouts and cut them in half.

  2. 5

    Season Brussels Sprouts

    In a bowl, toss the halved Brussels sprouts with olive oil, salt, and garlic powder.

  3. 6

    Roast Brussels Sprouts

    Preheat the oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until crispy and golden brown. Remove from the oven and set aside.

Pistachio Granola

  1. 7

    Mix the Granola Ingredients

    In a large bowl, combine rolled oats, chopped pistachios, melted coconut oil, honey, and salt. Mix well until everything is evenly coated.

  2. 8

    Bake the Granola

    Preheat the oven to 350°F (175°C). Spread the mixture onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, stirring halfway through, until golden brown. Let it cool.

Pomegranate Molasses

  1. 9

    Make Pomegranate Molasses

    In a saucepan, combine pomegranate juice and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat to low and simmer until the mixture thickens, about 30 minutes. Remove from heat and let it cool.

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