Description
This crowd-pleasing maple roasted butternut squash with pomegranate seeds is sweet, a little tangy, and the pomegranate seeds add a pop of color that makes the whole table look fancier than it is. It’s almost laughably simple to throw together.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup fresh pomegranate seeds (arils)
- Optional garnish: 2 tablespoons fresh parsley or mint, chopped
- Optional add-in: ¼ cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
- Prepare the butternut squash: Using a sharp chef’s knife, carefully cut off both ends of the squash. Then, cut it in half crosswise where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the tough skin from both pieces. Cut the neck into 1-inch cubes. Scoop the seeds out of the bulbous section with a spoon, then cut that into similar-sized cubes.
- Toss the squash with oil and seasonings: In a large bowl, combine the cubed squash, olive oil, maple syrup, kosher salt, and black pepper. Use your hands or a spatula to toss everything until every piece is evenly coated.
- Spread on a baking sheet: Arrange the squash cubes in a single, even layer on your large baking sheet. Make sure they aren’t touching each other too much.
- Roast for 25-30 minutes, flipping halfway: Place the pan in the oven and roast for 15 minutes. Then, remove the pan, use a spatula to flip the squash pieces, and return to the oven for another 10-15 minutes. The squash is done when it’s fork-tender and the edges are deeply caramelized and golden brown.
- Let it cool slightly: Remove the pan from the oven and let the squash rest for 2-3 minutes.
- Add the pomegranate seeds: Transfer the roasted squash to a serving platter. Scatter the fresh pomegranate seeds evenly over the top. If using optional feta or fresh herbs, add them now.
- Serve immediately or at room temperature.
Notes
Don’t skip the high heat (425°F). Pat the squash dry if it’s wet. Use a metal spatula to flip. Don’t add the pomegranate seeds too early—add them right before serving. This recipe doubles beautifully; use two baking sheets and rotate halfway through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 16
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 5
- Protein: 2
Keywords: maple roasted butternut squash, butternut squash with pomegranate, easy side dish, holiday side dish, vegan side dish, gluten-free side dish