Roasted Butternut Squash with Pomegranate Seeds
Ingredients
Squash
- 1 medium butternut squash
- 2 tablespoon olive oil
- 2-3 sprigs fresh rosemary
- Salt and pepper, freshly ground
- Seeds from one pomegranate
- 3 tablespoons maple syrup
Squash seeds
- 1 tablespoon olive oil
- 1 teaspoon garlic, granulated
- Salt
Instructions
- Preheat oven to 300 degrees.
- Cut the butternut squash evenly in half lengthwise. Scoop out the insides, and save the seeds. Set the squash aside.
- After removing the seeds from the squash, rinse them with water to remove any strings and bits of squash. Pat the seeds dry, and place in a small bowl. Stir in olive oil and granulated garlic until evenly coated. Spread seeds in an even layer on the prepared baking sheet, and sprinkle with salt.
- Bake in the preheated oven for 15 minutes, or until seeds start to pop. Remove from the oven; cool on the baking sheet until needed.
- While the seeds are cooking, prepare the squash.
- Using a vegetable peeler, peel the skin off of the squash, just until you see the bright orange flesh.
- Place the halves on a cutting board, cut-side down, and slice into ¼-inch slices.
- Keeping the squash slices “together,” use a long spatula to transfer both halves to your baking dish.
- Brush the squash with olive oil, and sprinkle with salt and pepper.
- Place the whole rosemary sprigs in the baking dish with the squash, and cover the dish with foil.
- Turn the oven up to 400 degrees.
- Roast in the oven for 20-25 minutes.
- Remove the foil, and brush the squash two or three times with the maple syrup, letting it soak in.
- Return to the oven, for and roast for an additional 15-20 minutes until golden brown on the tops and tender.
- Remove from the oven, and top with the toasted squash/pomegranate seeds.
Nutrition
Serving: 1gCalories: 86kcalCarbohydrates: 9gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2mgPotassium: 86mgFiber: 1gSugar: 7gVitamin A: 645IUVitamin C: 3mgCalcium: 14mgIron: 0.2mg
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