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Fall Harvest Roasted Butternut Squash with Pomegranate Seeds

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A delightful fall side dish featuring caramelized butternut squash, tart pomegranate seeds, creamy feta, and crunchy pecans. Perfect for holiday gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped pecans
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Cut off both ends, then cut in half where the narrow neck meets the bulbous bottom. Peel with a vegetable peeler, scoop out seeds, and cut into 1-inch cubes.
  3. In a large mixing bowl, toss the cubed squash with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated.
  4. Spread the squash in a single layer on a baking sheet, ensuring pieces are not crowded.
  5. Roast for 25-30 minutes, flipping halfway through, until fork-tender and edges are golden brown and caramelized.
  6. While the squash roasts, toast the pecans in a small skillet over medium heat for 2-3 minutes until fragrant. Set aside.
  7. Transfer the roasted squash to a serving platter. Sprinkle with pomegranate seeds, crumbled feta, toasted pecans, and fresh thyme leaves if using.
  8. Serve immediately, warm.

Notes

For a vegan version, skip the feta or use vegan feta. To make ahead, roast the squash and store separately; add toppings just before serving. For even roasting, cut squash into uniform 1-inch cubes and flip halfway through.

Nutrition

Keywords: roasted butternut squash, fall harvest, pomegranate seeds, feta, pecans, maple syrup, holiday side dish

Find it online: https://lolaspoon.com/fall-harvest-roasted-butternut-squash-with-pomegranate-seeds/