March marks National Nutrition Month, the perfect opportunity to motivate you to implement healthier eating habits in your diets, not only to look good, but also to enjoy a better health. Nutrition and health are closely related. By eating healthy foods you ensure that your body gets all the vitamins and nutrients that it needs to function properly. Making small changes in your diet -like including nuts- can have a positive effect and might help you achieve a bigger nutrition and fitness goal. Nuts like heart-healthy pistachios make a good choice because they offer nutrients the body needs and are satisfying enough to bridge hunger between meals. Adding Wonderful Pistachios to your diet is a great first step in the right direction. To help you get inspired please find below the Spicy Roasted Squash with Wonderful Pistachios recipe that goes perfect as a starter or even can replace your regular salad.

Spicy Roasted Squash with Wonderful Pistachios

Ingredients:
• 1 ½ pounds butternut squash (4 ½ cups prepped)
• 2 ½ pounds delicata squash
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cayenne
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• ½ cup chopped Wonderful Pistachios
• 2 tablespoons maple syrup
• ¼ cup POM Wonderful pomegranate arils
• 2 tablespoons chopped flat-leaf parsley

Directions:

1. Heat oven to 425°F. Line two baking sheets with aluminum foil.
2. Peel and seed butternut squash. Cut in half lengthwise and slice into ½ inch thick pieces. Cut in half again for quarters.
3. Cut delicata in half lengthwise and seed. Cut into ½ inch thick slices. Combine all the squash in a large mixing bowl.
4. Sprinkle the cinnamon, allspice, cayenne and salt over the squash. Mix thoroughly.
5. Melt the butter and stir into the olive oil. Drizzle over the spiced squash and mix thoroughly.
6. Transfer the squash to the baking sheets, arranging in a single layer. Bake for 15 minutes.
7. Stir and flip squash. Sprinkle with Wonderful Pistachios and drizzle with maple syrup. Bake another 5 to 7 minutes until pistachios are just toasted. Remove from the oven.
8. Arrange on a serving platter and sprinkle pomegranate arils over the squash. Garnish with chopped parsley.